Best 3 The Houdinis Magical Tuna Kabobs With Pineapple Glaze Recipes

Get ready to embark on a culinary adventure with the Houdinis Magical Tuna Kabobs with Pineapple Glaze, a dish that will captivate your taste buds and transport you to a tropical paradise. These kabobs are a delightful fusion of flavors, combining the delicate taste of tuna with the vibrant sweetness of pineapple, all perfectly glazed and grilled to perfection. With their vibrant colors and tantalizing aroma, these kabobs will be the star of any gathering, leaving your guests spellbound and begging for more. So, put on your apron, gather your ingredients, and prepare to create a magical dining experience with this irresistible recipe.

Let's cook with our recipes!

TUNA BURGERS WITH PINEAPPLE-MUSTARD GLAZE AND GREEN CHILE-PICKLE RELISH

Tuna Burgers with Pineapple-Mustard Glaze and Green Chile-Pickle Relish image

Provided by Bobby Flay

Categories main-dish

Time 1h56m

Yield 8 servings

Number Of Ingredients 25

Ingredients

3 cups pineapple juice
1/2 cup white wine vinegar
1 tablespoon fresh ginger, finely chopped
3 tablespoons soy sauce
1/4 cup light brown sugar, firmly packed
2 tablespoons Dijon mustard
3 tablespoons lime juice
1 teaspoon freshly ground white pepper
2 pounds fresh tuna steaks, finely chopped
2 teaspoons chipotle pepper puree
1 tablespoon honey
2 tablespoons canola oil
2 green onions, thinly sliced
Salt and freshly ground pepper
8 rolls
Watercress
Green Chile-Pickle Relish, recipe follows
3 poblano chiles, grilled, peeled, seeded and finely diced
3 dill pickles, finely diced
1/4 cup finely chopped red onion
3 tablespoons fresh lime juice
2 tablespoons honey
3 tablespoons finely chopped cilantro leaves
3 tablespoons olive oil
Salt and freshly ground pepper

Steps:

Combine the pineapple juice, vinegar, ginger, soy sauce and brown sugar in a small saucepan and bring to a boil. Reduce the heat to low and simmer until the volume is reduced by half, about 30 minutes. Whisk in 2 tablespoons mustard, remove from the heat, and add the lime juice and white pepper. Let cool.
Combine the tuna, 2 tablespoons Dijon, chipotle pepper puree, honey, oil, and green onions in a large bowl, and season with salt and pepper. Shape the ground tuna firmly into 8 round uniform patties about 1 1/2-inches thick. Refrigerate for 30 minutes; the burgers must be very cold to hold their shape when cooking. Grill burgers for 3 minutes on each side for medium doneness, basting often with the glaze. Serve the burgers on buns with the watercress and the Green Chile-Pickle Relish.
Combine all ingredients in a medium bowl and season, to taste, with salt and pepper. Let sit at room temperature for 30 minutes before serving so that flavors meld.

HAM AND PINEAPPLE KABOBS

Ham and Pineapple Kabobs image

Cooked ham and pineapple chunks threaded onto skewers and coated with a zesty, sweet glaze.

Provided by Lindsay Perejma

Categories Meat and Poultry Recipes Pork

Time 23m

Yield 4

Number Of Ingredients 7

Ingredients

3 tablespoons brown sugar
2 tablespoons distilled white vinegar
1 tablespoon vegetable oil
1 teaspoon prepared mustard
¾ pound cooked ham, cut into 1 inch cubes
1 (15 ounce) can pineapple chunks, drained
skewers

Steps:

Preheat grill for high heat.
In a medium bowl, mix together brown sugar, vinegar, vegetable oil, and mustard. Thread ham and pineapple chunks alternately onto skewers.
Lightly oil grill grate. Place skewers on the prepared grill, and brush liberally with the brown sugar mixture. Cook for 6 to 8 minutes, turning frequently and basting often. Serve when heated through and richly glazed.

Nutrition Facts : Calories 342.2 calories, Carbohydrate 26.8 g, Cholesterol 47.7 mg, Fat 19.3 g, Fiber 0.9 g, Protein 16.2 g, SaturatedFat 6.2 g, Sodium 1096.9 mg, Sugar 25.3 g

THE HOUDINI'S MAGICAL TUNA KABOBS WITH PINEAPPLE GLAZE

The Houdini's Magical Tuna Kabobs With Pineapple Glaze image

Step away from the Hot Plate and Head to the Grill! The Hot Plate Houdini's would like to introduce you to The Houdini's Magical Jerk Tuna Kabobs with Pineapple Glaze, created especially for ZWT3. Make plenty, they'll "Disappear Fast!"

Provided by Geema

Categories Tuna

Time 2h25m

Yield 4 serving(s)

Number Of Ingredients 24

Ingredients

1 cup finely chopped scallion
1 scotch bonnet peppers (wear rubber gloves or use plastic sandwich bags to protect your hands from the volatile oils.) or 1 habanero pepper, seeded and minced (wear rubber gloves or use plastic sandwich bags to protect your hands from the volatile oils.)
1 tablespoon soy sauce
1 tablespoon fresh lemon juice
1 tablespoon olive oil
1 1/2 teaspoons ground allspice
2 tablespoons cilantro, minced
1 garlic clove, minced
1 1/2 teaspoons salt
1 tablespoon brown sugar
3/4 teaspoon dried thyme, crumbled
1/2 teaspoon ground cinnamon
1 1/4-1 1/2 lbs fresh ahi tuna, cut into 1 1/2 inch cubes
2 small zucchini, cut into 1/2 inch slices
1 red bell pepper, cut into 1 inch cubes
1 red onion, sliced 1/2 inch thick and quartered
1 fresh pineapple, peeled, cored and cut into 1 inch cubes
2/3 cup pineapple juice
5 tablespoons lemon juice
1 tablespoon minced ginger
1/4 scotch bonnet pepper, seeded and finely chopped (optional)
2 tablespoons soy sauce
3 tablespoons honey
3 tablespoons chopped cilantro

Steps:

Put first 12 ingredients -- scallions through cinnamon -- into a blender and puree.
Pour marinade into a plastic bag, then add the tuna.
Place bag, sealed well, into the refrigerator for 2 - 6 hours, turning every once in a while to distribute marinade evenly.
If using wooden skewers, cover them with water in a shallow dish and let stand for 2 hours.
In a pot of boiling water, blanch the bell peppers, zucchini, and onion for 1-2 minutes depending on the size of the slices. Drain and pat dry.
Make pineapple glaze by placing pineapple juice, lemon juice, ginger, chili, soy, honey and cilantro in a saucepan. Bring to a boil, then turn down to medium low, cooking until mixture is reduced by half. Set aside.
Remove tuna from refrigerator and drain off marinade.
On metal or wooden skewers alternately thread ingredients: a slice of onion, tuna , pineapple, bell pepper, zucchini, etc. or in any order that pleases you.
Heat grill to medium high and cook the kabobs for about 6-8 minutes total, turning once. Use pineapple glaze often to brush on kabobs as cooking and to drizzle any remaining on plates.

Tips:

Select the right tuna: Opt for sushi-grade or sashimi-grade tuna steaks or loins for the best flavor and texture.

Cut tuna into uniform-sized cubes: This will ensure even cooking and prevent some pieces from overcooking while others remain undercooked.

Marinate the tuna: Marinating the tuna in a mixture of olive oil, soy sauce, ginger, and garlic adds flavor and helps keep it moist during grilling.

Use metal or bamboo skewers: Metal skewers are more durable and allow for easier turning, while bamboo skewers impart a slightly smoky flavor to the kabobs.

Soak wooden skewers: If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning.

Grill the kabobs over medium heat: This prevents the tuna from overcooking and becoming dry.

Baste the kabobs with pineapple glaze: Basting the kabobs with a mixture of pineapple juice, brown sugar, and soy sauce adds a sweet and savory glaze that enhances the flavor of the tuna.

Serve with your favorite sides: Grilled tuna kabobs pair well with a variety of sides, such as rice, grilled vegetables, or a fresh salad.

Conclusion:

The Houdini's Magical Tuna Kabobs with Pineapple Glaze are a delicious and impressive dish that is perfect for a summer cookout or a special occasion. The combination of tender tuna, sweet and savory pineapple glaze, and the vibrant colors of the vegetables make this dish a feast for the eyes and the taste buds. With careful attention to ingredient selection, marination, and grilling techniques, you can recreate this magical dish in your own kitchen and impress your friends and family.