Ginger Basted Pineapple And Pepper Skewers Recipe - Cooking Index
Ginger Basted Pineapple And Pepper Skewers Recipe - Cooking Index
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| 1 | Ripe pineapple - peeled (large) |
pepper, seeded, cut into big chunks 1 red pepper, seeded, cut into big chunks 8 small pieces preserved sugared ginger, chopped 1/4 cup melted butter Pinch red pepper flakes This is adapted from Linda West Eckherdt's "Barbecue: In-doors and Out" (Lowell House/Contemporary Books).
Thread pineapple and peppers onto either metal or soaked bamboo skewers.
Combine ginger with butter and red pepper flakes, then brush onto kebabs.
Grill over a not-too-hot fire until lightly browned, turning frequently, basting once or twice; 7 to 10 minutes will be more than enough cooking time.
Serves 4 to 6.
Source:
Born to Grill, Jamison & Jamison
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