Polynesian Duck Kabobs

Great as an appetizer or a main meal, these kabobs are coated in a sweet, tangy sauce made with pineapple preserves and Dijon mustard.


Prep Time {30 min}

Cook Time {11 min }

Serving Size {8 servings}


6- 7.5 oz. Maple Leaf Farms Boneless Duck Breast Filets, thawed if frozen

Salt and Fresh Ground Black Pepper, to taste

1 Ripe Fresh Pineapple, peeled, cored

2 large Red or Yellow Bell Peppers, or one of each

2 large Green Bell Peppers

2 small Red Onions

2/3 cup Pineapple Preserves

3 Tbsp. Dijon Mustard


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1. Prepare charcoal or gas grill. Remove skin from duck breasts. Cut duck breast into 2-inch chunks; season with salt and pepper to taste. Cut pineapple into 1 1/2-inch chunks. Cut bell peppers into 1 1/2-inch chunks, discarding stems and seeds. Cut onions through the core into 1/2-inch thick wedges. Alternately thread duck, pineapple, bell peppers and onions onto large metal skewers.

2. Combine preserves and mustard; mix well. Arrange duck kabobs on grill over medium coals. Brush half of preserve mixture over kabobs. Grill covered 5 minutes. Turn; brush remaining half of preserve mixture over kabobs. Continue grilling covered 5-6 minutes or until duck is barely pink in center and peppers are crisp-tender.

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It was delisous.