I featured Raleigh dad Austin Williams on Go Ask Mom earlier this week. He's behind The Shizzle, a jerk marinade that's now available in all Publix, along with Whole Foods and Earth Fares across the region - and shops and boutiques around the world.
Today, he's sharing a recipe that features his Shizzle sauce. Here's how it's done:
Shizzled Pineapple Kabobs
2 pounds meat of your choice, cut into 1/2" thick, 2x2" pieces
1 jar of The Shizzle Jerk Marinade
2 red bell peppers, cut into 2x2" pieces
1 red onion, cut into 2x2" pieces
1 pineapple, cut into 1" thick 2x2" pieces
1/3 cup soy sauce
1 tablespoon extra virgin olive oil
2 tablespoons brown sugar
Pinch of ground black pepper
Meat Prep: Pat meat dry with a paper towel. Place meat into a zip-top bag or bowl and pour in a generous amount of The Shizzle Jerk Marinade. Massage sauce gently into the meat, ensuring all areas are in contact with the sauce. Allow to marinate for at least 30 minutes or overnight.
Mix soy sauce, olive oil, brown sugar and black pepper into a large bowl. Add 1/4 cup of The Shizzle and mix well. Toss bell peppers, onion and pineapple pieces into a bowl and mix together until all pieces are evenly coated with sauce.
Assemble kabobs, alternating meat, vegetables and pineapple.
Cook kabobs over medium-high heat on the grill until the meat is cooked through and all ingredients are caramelized. Flip every five minutes or so while cooking to ensure even caramelization.
Remove kabobs from the grill and serve over a bed of rice, cous cous or sides of your choice.
Go Ask Mom features recipes every Friday. For more, check WRAL.com's recipe database.