A publication of the Virginia, Maryland & Delaware Association of Electric Cooperatives

Co-op Kitchen
Home | Co-op Kitchen | Hot Off the Grill

Hot Off the Grill

These recipes will have you ruling the grill with a saucy and smokin’ attitude!

June 2024

Kielbasa and Veggie Kabobs

recipe courtesy of Family Features


  • 4 wooden skewers
  • 1 red onion
  • 2 bell peppers
  • 2 ears of corn, cut crosswise into 2-inch rounds
  • 1 pkg. kielbasa, sliced thick
  • 12 whole mushrooms
  • 12 cherry tomatoes

Directions: Soak skewers in water for 30 minutes to prevent burning. Preheat grill to 300 degrees. Cut red onion, peppers and corn into bite-sized chunks. Alternate placing kielbasa slices, onion, peppers, corn, mushrooms and tomatoes on skewers. Grill, rotating every few minutes until veggies are tender, about 20 minutes. Serves four.

Hawaiian Huli Huli Chicken

recipe courtesy of Family Features



  • 2 tablespoons ketchup
  • 2 tablespoons light soy sauce
  • 2 tablespoons honey
  • 2 teaspoons orange juice
  • 1 teaspoon garlic (about 1 clove), minced
  • 1 teaspoon ginger, minced


  • 12 oz. boneless, skinless chicken breast (about 2 large breasts), cut into 1-inch cubes (about 24 cubes)
  • 1 cup fresh pineapple, diced (about 24 pieces)
  • 8 wooden skewers (6 inches each), soaked in water


To make sauce: Combine ketchup, soy sauce, honey, orange juice, garlic and ginger; mix well. Separate into two bowls and set aside.

Preheat grill to medium-high heat. Preheat oven to 350 degrees. Alternately thread three chicken cubes and three pineapple chunks on each skewer. Grill skewers 3-5 minutes on each side. Brush or spoon sauce from one bowl onto chicken and pineapple every other minute. Discard remaining sauce from first bowl. To prevent chicken from drying out, finish cooking to minimum internal temperature of 165 degrees in oven. Using clean brush or spoon, coat with sauce from remaining bowl before serving. Serves four.

Grilled Banana Pound Cake Kabobs

Recipe courtesy of Family Features


  • 1 loaf (10 ¾ oz.) frozen pound cake, thawed and cubed
  • 2 large bananas, cut into 1-inch slices
  • metal or soaked wooden skewers
  • ¼ cup butter, melted
  • 2 tablespoons brown sugar
  • ½ teaspoon vanilla extract
  • ⅛ teaspoon ground cinnamon
  • ice cream
  • desired toppings

Directions: Heat grill to medium heat. Alternately thread cake and bananas on skewers. In small bowl, mix butter, brown sugar, vanilla extract and cinnamon. Brush mixture over kabobs. Place kabobs on greased rack and grill for up to 1 minute, turning once. Serve with ice cream and desired toppings.

Got a tasty treat to share?

Email your favorite recipes to [email protected], or mail to Cooperative Kitchen, c/o Cooperative Living, P.O. Box 2340, Glen Allen, VA 23058-2340 and include your email address. You also can submit them online at co-opliving.com/cooperativekitchen. Selected recipes will be published in future issues of Cooperative Living or at co-opliving.com. Because of volume we cannot guarantee publication of all recipes. Reader recipes are submitted in good faith. Cooperative Living cannot warrant results