Cooking with Kokanee Quinn: Goose Pineapple and Bacon Skewers

Angela Montana · December 7, 2024

Kokanee Quinn came through with another gem of a recipe via Wild Game Cuisine to help you tackle dinner with your goose meat. This one’s as simple as it is delicious: marinate those goose breasts in a sweet blend, then fire up the grill. Pair the smoky goodness with fresh pineapple and a touch of bacon, and you have a combo that’ll make your taste buds do a happy dance!

Ingredients

2 goose breasts cut into 1″ inch cubes
2 cups fresh pineapple cut into 1″ inch cubes
6 slices of bacon

Goose Marinade

1/2 cup Yoshidas Sweet Teriyaki Sauce

1/4 cup low sodium soy sauce

1/4 cup pineapple juice

1 tablespoon fresh ginger

1/4 cup cilantro chopped

pinch of red pepper flakes

Directions

Cut goose breasts into 1 inch cubes, put in Ziploc bag and add teriyaki sauce, soy sauce, pineapple juice, ginger, cilantro and red pepper flakes. Marinate for 1 hour or overnight.

Cut bacon and pineapple into 1 inch pieces. (I used thick dry cured bacon)

Using metal or wood skewers add goose, bacon and pineapple. Repeat until goose, bacon and pineapple are gone.

Heat barbeque grill to high and be sure that it’s good and hot. Place goose skewers direct on grill. Cook 2-3 minutes on one side. Turn and continue to cook until meat is medium rare and bacon is cooked.

Remove from heat and serve hot with cooked rice or quinoa.

Cooking with Kokanee Quinn: Goose Pineapple and Bacon Skewers

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