Timber 2 Table - Polynesian Goose Kabobs

Enjoy these Hawaiian-style kabobs featuring marinated goose breasts, pineapple, and Spam

Polynesian Goose Kabobs

20 Min

Prep Time

25 Min

Cook Time



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.

These kabobs are a tasty way to prepare goose breast as an appetizer or a main course.

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.

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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

Cooking Instructions

Cut the skinless goose breasts into 1.5 cubes.

Cut the goose breasts into bite sized pieces.

Gently massage the bag to evenly coat all surfaces of the meat. Refrigerate for 6-8 hours.

Marinate the goose breast in the refrigerator.

Alternate marinated goose breast, Spam, and Pineapple on bamboo skewers that have been soaked in water to avoid flame ups.

Alternate the marinated goose, pineapple, and Spam on bamboo skewers.

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.