Caribbean Pineapple Kebabs Recipes | 24 May 2017 Share article facebook twitter google pinterest Looking for some new sweets to serve up this summer? We’ve got the answer: grilled fruit! These Caribbean Pineapple Kebabs from Kebabs are perfect over ice cream. This is a simple recipe for a delicious, juicy, rum and brown sugar–rubbed pineapple kebab. Serve these hot off the grill with a scoop of vanilla ice cream. It’s perfect for summer evenings and casual gatherings. MAKES 4 TO 6 KEBABS KEBABS 1 large pineapple 4 to 6 skewers BASTE ½ cup (115 g) packed brown sugar (we recommend dark) ¼ cup (60 ml) melted unsalted butter 1 shot of dark rum Cut the ends off of pineapple. Stand it upright and using a sharp knife, make cutting movements from the top downward, removing the outer peel and pineapple “eyes.” Cut off the stem and cut through the center vertically and cut the half into halves. Cut away the core of the pineapple by making one straight cut downward at the pointed edge. Cut the pineapple into uniform 2-inch (5 cm) cubes. Carefully thread onto the skewers. Preheat the grill for medium heat. When the grill is ready, oil the grill grates right before putting on the kebabs. Using long-handled tongs, dip some folded paper towels in a high smoke point cooking oil and wipe down the grill grates, making at least three good passes to create a nonstick surface. Combine the brown sugar with the melted butter and dark rum. Stir thoroughly until the brown sugar begins to dissolve. Place the pineapple kebabs on the grill and brush with the brown sugar mixture. After a minute or two, turn and brush with the mixture again. Baste two more times until the kebabs have grill marks and are well coated in basting sauce. Once the pineapple is properly marked and coated in basting sauce, remove the kebabs from the grill and serve. NOTE: For a vegan option, serve the kebabs with whipped coconut cream. Buy from an Online Retailer US: UK: AU: Everyone loves grilling up kebabs, but it’s easy to fall into the mushroom, pepper, chicken/beef rut. In Kebabs, Derrick Riches and Sabrina Baksh take this quick and easy grilling method for a brand new spin. They traveled the backroads of the Barbecue Belt and studied street-food stalls where skewered, grilled foods are most famous, like Greece, Turkey and the Middle East, India, and even Japan (yakitori) and France (brochettes). There are ample recipes for beef, chicken, fish and seafood, vegetables, and even fruit, plus vegan substitutions are included for meat recipes. Kebabs includes plenty of technique guidance, too. Are metal or wood skewers better for grilling? Do you really need to soak wooden skewers before cooking? Not to mention a myriad of rubs, sauces, and mops that make kebabs optimally flavorful and moist, Kebabs makes backyard grilling more globally adventuresome, and flavorful, than it’s been before — all with minimal prep time and effort. Share article facebook twitter google pinterest If you have any comments on this article please contact us or get in touch via social media.
