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Ginger Basted Pineapple and Pepper Skewers

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  • 1 lg Ripe pineapple, peeled, cut into good-sized chunks
  • 1 Green pepper, seeded, cut into big chunks
  • 1 Red pepper, seeded, cut into big chunks
  • 8 sm Pieces preserved sugared ginger, chopped
  • 1/4 c Melted butter
  • 1 pn 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.