Grilled Pineapple Skewers Food

CHICKEN AND PINEAPPLE SKEWERS

Steps:

• In a saucepan over medium heat, add the ketchup, soy sauce, honey, mustard, sugar, garlic, and lemon juice. Bring to a simmer and cook gently until thickened, about 10 minutes. Set aside and cool.
• Heat an outdoor grill or a grill pan. Cut each chicken thigh into 2 pieces. Peel the pineapple and cut it into 1 1/2-inch chunks. Alternating between the chicken and pineapple, thread the pieces onto the skewers. Brush them with olive oil and season them with salt and pepper. Remove the garlic cloves from the barbecue sauce and discard; put about half the sauce into a small bowl for later. Brush skewers with some of the sauce. Cook them on the grill, basting regularly with the barbecue sauce, until cooked through, about 10 to 15 minutes. Serve with reserved barbecue sauce on the side for dipping.

GRILLED CHICKEN SKEWERS

Steps:

• Combine the marinade ingredients in a medium-size bowl, add the chicken cubes, and refrigerate for 1 hour.
• Preheat the oven to 350°F.
• Remove the chicken cubes from the marinade. Thread the meat, fruit, and vegetables on the skewers, placing one chicken cube between each vegetable or fruit piece. Discard the marinade.
• Place the skewers on a rimmed baking sheet and bake for 12 minutes on each side.
• Preheat the broiler.
• Broil for 3 minutes on each side until cooked through and vegetables are slightly brown.
• Alternatively, you can grill the skewers 5 to 10 minutes on each side, until cooked through.

GRILLED TERIYAKI SHRIMP AND PINEAPPLE SKEWERS

Steps:

• Combine water, soy sauce, brown sugar, honey, garlic, and ginger in a small saucepan and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer until sauce has reduced and thickened slightly, 8 to 10 minutes.
• Preheat an outdoor grill for medium-high heat and lightly oil grate. Thread shrimp and pineapple alternately onto skewers and place on a platter.
• Arrange skewers on the hot grate. Grill 2 to 3 minutes per side, or until shrimp is opaque and cooked through. Turn grill to low heat and brush sauce on both sides of skewers. Transfer to a serving platter and sprinkle with cilantro and sesame seeds.

GRILLED PINEAPPLE SKEWERS WITH RUM CARAMEL SAUCE

Steps:

• Soak 6 wooden skewers in cold water at least 1 hour. Preheat your grill to medium-high. Place each wedge of pineapple on a skewer. Make the sauce by placing the butter and sugar in a small pot over medium heat. Cook, stirring occasionally, until the sugar melts. Add the rum and simmer 1 minute. Stir in the cream and vanilla, simmer 30 seconds, and then reserve on low heat. Grill the pineapple skewers 2 to 3 minutes per side, until hot and lightly charred. Plate the pineapple, and drizzle with the caramel sauce, or serve it alongside as a dip. Recipe Options: Instead of rum, use brandy or bourbon in the sauce. For added taste, colour and texture, sprinkle the grilled pineapple, to taste, with chopped fresh mint and coarsely chopped pecan halves or roasted unsalted cashews.

GRILLED PORK AND PINEAPPLE SKEWERS WITH ACHIOTE SAUCE

Steps:

• Put wooden skewers in a pan of water for 30 minutes, so they don't burn on the grill.
• Heat the oil in a small saucepan over medium-high heat. Add the achiote seeds. Turn off the heat and let the seeds steep until the oil turns a vibrant orange-red, about 5 minutes. Strain the oil through a fine-mesh sieve into a blender: discard the seeds. Add the vinegar, garlic, aji amarillo, cumin, salt, and pepper. Cover the blender and puree until well combined.
• Place the pork in a resealable gallon-sized plastic bag. Add the achiote marinade, turn the bag to coat the pork, squeeze out the air, and seal. Refrigerate for at least 4 hours or up to overnight.
• Preheat an outdoor grill or grill pan to medium-high (you may also preheat the oven broiler.)
• Remove the pork from the marinade; discard the marinade. Thread the pork onto the skewers alternating with the pineapple and red onions. Grill (or broil) the pork skewers until they are browned on all sides, 4 to 6 minutes total cooking time. Take care not to overcook or the pork will become tough and dry. Serve the pork skewers on a bed of lettuce leaves and garnish with lime wedges. Pull the pork off the skewers onto a lettuce leaf and eat like a taco. For a great presentation, stick the skewers into a whole pineapple and put on the table with the lettuce and lime on the side.

GRILLED CHICKEN & PINEAPPLE SKEWERS

Steps:

• Cut your chicken in to 2 inch chunks & put to the side.
• Slice your cored fresh pineapple into 2 inch slices& put to the side.
• Wipe off the mushrooms to clean them, (recommend not to wash them in water.).
• In a large bowl, place all of the ingredients including the marinade, and mix together.
• Cover the bowl with plastic wrap and place in refrigerator for about 45 minutes.
• Run bamboo skewers through water just a little bit to get them wet so they do not burn.
• Place the chicken, pineapple, and mushrooms on the skewers in any order you want.
• You will grill them at about 400 or so degrees (constantly turning over), when the chicken reaches 170 degrees inside, they are done!
• Serves well next to a good macaroni salad!

GRILLED PORK AND PINEAPPLE KABOBS

Steps:

• Combine pork, soy sauce, rice vinegar, brown sugar, sesame oil, lime juice, Sriracha, ginger, and garlic in a large resealable bag. Seal and shake up to combine well. Refrigerate for 1 hour, turning occasionally.
• While the pork is marinating, soak skewers in water for about 20 minutes prior to using them. That will help the skewers to not burn up when exposed to the flame.
• Preheat an outdoor grill or indoor grill pan to medium-high heat and lightly grease the grates with a small amount of vegetable oil.
• Thread the skewers with marinated pork, pineapple, and red pepper, alternating back and forth; discard the marinade.
• Cook skewers on the preheated grill until they obtain grill marks and the pork is no longer pink, about 2 minutes per side. Garnish with green onions and sesame seeds.

TROPICAL SHRIMP AND PINEAPPLE GRILLED SKEWERS RECIPE BY TASTY

Steps:

• Place wooden skewers in a bowl of water to soak for at least 10 minutes.
• Puree the pineapple, garlic, chili sauce, and water in a food processor.
• Heat a pan over medium heat, and add the pureed sauce mixture.
• Add vinegar, salt, coconut cream, lime juice, and zest of one lime.
• Bring the sauce to a boil, stirring occasionally. Reduce heat to a simmer.
• Mix the cornstarch and water in a small bowl to create the slurry, then add the mixture into the sauce and simmer until the sauce thickens, about a minute.
• Skewer the pineapple and shrimp, then brush sauce on both sides.
• Grill skewers over medium-high heat until cooked, about 2-3 minutes per side.
• Sprinkle finished skewers with lime zest and serve with remaining sauce.
• Enjoy!

GRILLED PINEAPPLE SKEWERS WITH COCONUT CARAMEL SAUCE

Steps:

• TO MAKE THE CARAMEL SAUCE:.
• Stir the sugar and water in a heavy based small sauce pan over a medium heat for about 2 minutes or until the sugar dissolves.
• Simmer the melted sugar without stirring for about 8 minutes or until it becomes golden brown, wiping down the sides of the pan with a wet pastry brush to remove any sugar crystals and swirling the pan occasionally.
• Once the sugar has turned golden brown, add the coconut cream and stir to blend (the mixture will bubble vigorously when the cream is added).
• Watch your hands!
• Simmer over a medium to low heat for about 3 minutes or until the caramel melts and the sauce thickens slightly.
• Remove the coconut caramel sauce from the heat and pour it into a serving bowl.
• TO TOAST THE COCONUT:.
• Preheat the broiler to low heat.
• Sprinkle the coconut evenly over a baking sheet.
• Broil the coconut for 2 minutes, stirring occasionally, or until it is lightly golden.
• Watch the coconut closely while it broils to ensure it does not burn since it will cook quite quickly.
• Transfer the toasted coconut to a plate.
• TO COOK THE PINEAPPLE SKEWERS:.
• Thread 1 piece of pineapple on the end of each skewer, making 20 skewers (if using wooden skewers ~ soak for 30 before because if not they will catch on fire).
• Heat a cast iron grill pan over medium to high heat until it is very hot.
• Brush the pan with a little melted butter and grill the pineapple for 1 to 2 minutes on each side or until it is heated through and grill marks appear.
• Remove the pineapple skewers from the pan and place them on a serving platter.
• Serve the pineapple skewers with the caramel sauce and toasted coconut alongside.
• The skewers are designed to be dipped into the caramel sauce and then into the toasted coconut.
• Enjoy this romantic dessert!