Polynesian cuisine features flavors like coconut milk and pineapple, as well as Asian flavors like soy sauce. These easy kabobs blend the best of those with marinated goose breasts, fresh pineapple, and Spam. Why Spam? Because the tasty tinned meat might as well be the national food of Hawaii. Since it was first introduced during World War II, Hawaiians have embraced Spam in all sorts of dishes.
This recipe marinates the goose breast in a blend of coconut milk, soy sauce, hot sauce, garlic, and lime juice. Once the meat has marinated, simply alternate it on wooden skewers with chunks of fresh pineapple and cubes of Spam. The result is a sweet and salty blend that works well with any waterfowl.
Grill the skewers until the goose breast reaches about 130-135 or medium-rare. Take care not to overcook the goose, or the flavor will suffer.
2 pounds goose breasts, cut into 1.5” cubes
2 fresh pineapples, peeled, cored, and cut into similar-sized cubes
1 tin of Spam, cut into ½” by 1” squares
1 can (14 ounce) coconut milk
½ cup soy sauce
Juice of 2 limes
2 cloves garlic, minced
1 teaspoon hot sauce
Cut the skinless goose breasts into 1.5” cubes.
Place the meat into a 1 gallon zip-style bag. Mix the marinade ingredients and pour over the goose breast.
Gently massage the bag to evenly coat all surfaces of the meat. Refrigerate for 6-8 hours.
Cut the pineapple and Spam into appropriately sized pieces.
Alternate marinated goose breast, Spam, and Pineapple on bamboo skewers that have been soaked in water to avoid flame ups.
Grill for 5-10 minutes per side or until the goose is medium-rare and the pineapple and Spam are heated through. Serve as an appetizer or with rice as a main course.
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