Polynesian Duck Kabobs

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.


  • 1

    6- 7.5 oz. Maple Leaf Farms All Natural Boneless Duck Breast*, skin removed, thawed if frozen

  • 2

    Salt and Fresh Ground Black Pepper, to taste

  • 3

    1 Ripe Fresh Pineapple, peeled, cored

  • 4

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

  • 5

    2 large Green Bell Peppers

  • 6

    2 small Red Onions

  • 7

    2/3 cup Pineapple Preserves

  • 8

    3 Tbsp. Dijon Mustard


  • 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.

Prep Time: 30 min
Cook Time: 11 min
Ready Time: 45 Minutes
Servings: 8