Ginger basted pineapple and pepper skewers
4 servings
Ingredients
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Directions
1 large ripe pineapple, peeled and cut into good-sized chunks 1 green pepper, seeded, cut into big chunks 1 red pepper, seeded, cut into big chunks 8 small pieces preserved sugared ginger, chopped ¼ 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.
PER SERVING: 125 calories, 1 g protein, 18 g carbohydrate, 6 g fat (4 g saturated), 15 mg cholesterol, 50 mg sodium, 2 g fiber.
Posted by Stephen Ceideberg; October 31 1992.