Ginger basted pineapple pepper skewers

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

No Ingredients Found

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 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.

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.