Title: Ginger-Basted Pinapple and Pepper Skewers
Categories: Blank
Yield: 1 Servings

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

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.

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