1. MAKE THE BBQ SAUCE - Place roughly chopped yellow onion, jalapeño, and garlic in a food processor. Pulse until a paste is formed. In a 3 quart pot over medium heat, heat vegetable oil. Once heated, cook onion, jalapeño, and garlic until soft and translucent, about 3 minutes. Whisk in chili powder, dry mustard, and tomato paste, cook for 1 minute. Whisk in other ingredients: ketchup, molasses, pineapple juice, apple cider vinegar and hot sauce, and bring to simmer. Add in brown sugar. Simmer for approximately 10 more minutes. Season with 1/2 teaspoon salt and pepper, and set aside.
2. PREP INGREDIENTS AND TOOLS - Cut up the vegetables and pineapple into fork-sized pieces and set them aside. If you plan to use wooden skewers, be sure to soak them in water overnight. This will help them from burning on the grill.
3. PREPARE AND PORTION THE IMPOSSIBLE BURGER - Mix the dried oregano, onion powder, garlic powder, and remaining 1 teaspoon salt with the Impossible Burger until well-incorporated. Divide into 1 oz portions for the skewers. Keep cold until building your skewers for easier handling.
4. ASSEMBLE THE SKEWERS - To assemble, alternate Impossible Burger mixture, red pepper, green pepper, orange pepper, red onion, and pineapple 3 times on each skewer. There should be 3 portions of Impossible Burger on each skewer. Once assembled, store back in the fridge. It's best to sear them on the grill when they’re cold.
5. GRILL THE SKEWERS - Set your grill to 400F or medium-high heat, place skewers down, and cook for about 2 minutes on each side, basting with BBQ sauce throughout, or until Impossible skewers are seared nicely and cooked through.
6. SERVE AND ENJOY! Drizzle some additional BBQ sauce over your skewers once they are finished and garnish with cilantro. Enjoy!
Shop Ingredients
Directions
1. MAKE THE BBQ SAUCE - Place roughly chopped yellow onion, jalapeño, and garlic in a food processor. Pulse until a paste is formed. In a 3 quart pot over medium heat, heat vegetable oil. Once heated, cook onion, jalapeño, and garlic until soft and translucent, about 3 minutes. Whisk in chili powder, dry mustard, and tomato paste, cook for 1 minute. Whisk in other ingredients: ketchup, molasses, pineapple juice, apple cider vinegar and hot sauce, and bring to simmer. Add in brown sugar. Simmer for approximately 10 more minutes. Season with 1/2 teaspoon salt and pepper, and set aside.
2. PREP INGREDIENTS AND TOOLS - Cut up the vegetables and pineapple into fork-sized pieces and set them aside. If you plan to use wooden skewers, be sure to soak them in water overnight. This will help them from burning on the grill.
3. PREPARE AND PORTION THE IMPOSSIBLE BURGER - Mix the dried oregano, onion powder, garlic powder, and remaining 1 teaspoon salt with the Impossible Burger until well-incorporated. Divide into 1 oz portions for the skewers. Keep cold until building your skewers for easier handling.
4. ASSEMBLE THE SKEWERS - To assemble, alternate Impossible Burger mixture, red pepper, green pepper, orange pepper, red onion, and pineapple 3 times on each skewer. There should be 3 portions of Impossible Burger on each skewer. Once assembled, store back in the fridge. It's best to sear them on the grill when they’re cold.
5. GRILL THE SKEWERS - Set your grill to 400F or medium-high heat, place skewers down, and cook for about 2 minutes on each side, basting with BBQ sauce throughout, or until Impossible skewers are seared nicely and cooked through.
6. SERVE AND ENJOY! Drizzle some additional BBQ sauce over your skewers once they are finished and garnish with cilantro. Enjoy!