Tropical Marinade

Ingredients Weight Measure
Butter, melted 6 cups
Scallions, finely chopped 1/2 cup
Cilantro, fresh, chopped 2-1/2 cups
Garlic, fresh, chopped 1 tsp.
Lemon juice, fresh 1 cup
Orange juice, concentrated 6 oz.
Dark brown sugar 1 oz.
Coconut milk, sweetened 1 oz.
TABASCO® brand Garlic Pepper Sauce 3 tsp.
Kosher salt 1/2 tsp.
White pepper, ground 1 tsp.


Ingredients Weight Measure
Bamboo skewers, 10" 24 ea.
Button mushrooms, whole 48 ea.
Spanish onion, cut into 3/4" squares 48 squares
Sea scallops, 10/20 72 ea.
Green pepper, cut into 3/4" squares 48 squares
Pineapple, fresh, cut into 3/4" squares 48 squares

Green Pepper and Coconut Sauce

Ingredients Weight Measure
Butter, whole 6 oz.
Pineapple, fresh, finely chopped 1 cup
TABASCO® brand Green Jalapeño Pepper Sauce 12 oz.
Coconut milk, sweetened 2-1/2 cups
Red pepper, brunoise 1/4 cup
Cilantro, fresh, chopped 2 tsp.

Rice Pilaf

Ingredients Weight Measure
Converted white rice 2-1/2 cups
Butter, whole 1 lb.
Spanish onions 1 lb.
Beef base 1 oz.
Chicken base 2 oz.
Water, cold 2 qts.


  1. Mix all Tropical Marinade ingredients together until smooth.
  2. Let stand for 15 minutes; re-mix.
  3. Add all Kabobs ingredients to marinade and marinate for 2 hours in refrigerator. Skewer items on sticks in the following order: mushroom, onion, scallop, green pepper, pineapple, scallop, green pepper, pineapple, scallop, onion, mushroom.
  4. Before grilling skewers, oil grill and product well. Place skewers on hot grill for 45 seconds. Quarter turn skewers to create diamond grill marks. Cook for 3-7 minutes, and repeat on the other side.
  5. For the Green Pepper and Coconut Sauce, in a hot sauté pan, add butter and pineapple. Cook pineapple quickly and add TABASCO® Green Jalapeño Pepper Sauce. Add coconut milk; sauté for 5 minutes on medium-low heat. Remove from heat and set aside.
  6. For the Rice Pilaf, in a medium sauce pot, add all ingredients. Stir. Cook on medium-high heat for approximately 15 minutes, stirring occasionally. When rice is tender, remove from heat.
  7. To plate, place rice in an arch mold in the center of each plate; remove mold. Place points of both grilled skewers at 3 o'clock. Pool sauce in remainder of open plate space. Drizzle additional sauce on skewers and serve.

Yield: 12 servings