We finally had a warm and sunny spring day here in the Pacific Northwest, and it inspired me to cook something with a tropical twist for dinner. These were perfect! Here's how I improvised this recipe with what I had on hand. Instead of plum jam, I used a cup of apricot jam and added a couple of tablespoons of apple jalapeno jelly for a slight hint of heat. Also, in order to make more sauce, I added 3/4 cups of water and pineapple juice drippings to an additional teaspoon of cornstarch. I served the kabobs over a bed of quinoa and had plenty of sauce to pour over all. It was gobbled up quickly!
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We finally had a warm and sunny spring day here in the Pacific Northwest, and it inspired me...