Title: Ginger Basted Pineapple and Pepper Skewers
Categories: Vegetable Ceideburg
Yield: 4 Servings

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.

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