16 oz whole mushrooms – destemmed, I like baby bella
10 oz baby onions peeled or 1 sweet onion cubed
2 red bell peppers
Two cups pineapple chunks, canned or fresh
1 ½ lbs baby potatoes boiled
Smoky Glaze
½ cup tomato paste
2 tbsp maple syrup
2 tbsp balsamic vinegar
2 tsp minced garlic or 1 tsp garlic powder
½ tsp onion powder
½ tsp smoked paprika
½ cup pineapple juice or water
¼ tsp garlic salt

1). Boil your potatoes until fork tender.

2). While potatoes boil, soak your skewers in hot water for 20 minutes to keep them from  burning on the grill. 

3). Chop and prep the mushrooms, onion, bell pepper, and pineapple. 

4). Once the potatoes are done, drain them and allow them to cool enough to handle. Build your skewers layering some of each item and set aside. 

5). Make the glaze by combining all of the glaze ingredients in a small bowl. 

6). Heat your grill and brush each skewer with glaze before placing on the grill. Keep brushing the skewers with glaze while they grill to give them good flavor.

7). Once they are done you may season them with additional garlic salt or glaze.  Enjoy with Vegan Potato Salad, Vegan Baked Beans, and Vegan Coleslaw.