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These skewers, called abacaxi picante com Manchego no palito in Brazil, makes for a very simple appetizer with an undeniable elegance, perfect for a last-minute get-together. The perfect balance of the soft, sweet pineapple and the firm, nutty, salty Manchego — Spain’s most famous sheep’s milk cheese — is very refreshing.
In Brazil, I make this dish with Gouda, but once I tried it with Manchego, I never looked back. Look for an aged cheese, which will have a deep, buttery feel, like Roncal or Queso Zamorano from Spain, or Terrincho Velho from Portugal.
For a nice presentation, cut the fruit and the cheese into perfect squares of the same size. Save the trimmings for another recipe, or just snack on them like I do.
Try to find some nice-looking skewers because this presentation relies on the sum of its very few parts. I like the bamboo ones sold in Asian specialty stores.
Adapted from "The Brazilian Kitchen" by Leticia Moreinos Schwartz.
- ½ pound fresh pineapple, peeled and cut into 20 ½-inch cubes
- 2 tablespoons sugar
- 1 tablespoon water
- 2 tablespoons salted butter
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground chipotle chile powder
- Kosher salt
- Freshly ground black pepper
- 6 ounces Manchego, at room temperature, cut into 20 ½-inch cubes (same size as the pineapple)
- 20 small bamboo skewers
Place the sugar in a small skillet and add the water. Cook over high heat until it turns into a light amber color, about 2-3 minutes (since this is a very small quantity it can be easily overcooked, so watch carefully).
Add the butter and swirl the pan around. Everything will splash and bubble, so be careful. When the butter is well blended with the caramelized sugar, turn the heat to low and add the cinnamon and chipotle. Cook the caramel, whisking constantly, until it gets a little thicker, about 2 minutes.
Add the pineapple squares and swirl the pan around, allowing the pineapple to caramelize in the sauce and become lightly golden brown, but don’t let it get too mushy, 3-4 minutes. Season with salt and pepper.
Pour the pineapple and sauce onto a flat plate. While the fruit is still hot, place a piece of pineapple on the skewer, then a piece of Manchego. Place the skewers on a serving plate and serve immediately, while the pineapple is still warm.
Pineapple Skewers With Only 5 Ingredients
It’s skewer week here on my blog and I can’t wait to show you all the recipes I have in store!
First up, this is the easiest Pineapple Skewer recipe you will ever make!
If you are feeling lazy on some days and don’t feel like making a huge meal, this would be the perfect meal!
Believe me, even though I am a food blogger, some days, I just don’t feel like cooking. The Chinese restaurant menu is just calling my name and I am too weak to resist. “Just this once”, I say to myself, “let someone else do the cooking”
But, the thought of saving money on ordering in is far too alluring and I stop myself from dialing. I rummage through my pantry and come up with the simplest recipe that will require no effort on my part
That’s the origin story of these pineapple skewers.
I had an onion, a red bell pepper and a pineapple can. There was some left over basil pesto from my vegan potato salad which would be the perfect topping for this skewers
The vegetables were roughly cut up and I had pineapple that I bought for my antioxidant smoothie. Since I am addicted to my new stove top grill, I figured I should just put the ingredients into a skewer and grill them!
You can eat these pineapple skewers by itself, but, I also discovered a new product on the market and I tried it out.
There are new mini Naans made by the famous company that makes all the naan products. They have come out with a new mini Naan that can be heated up in a toaster oven!
Can you believe how awesome that is.
I put them on these mini naans and took a bite! It was the best meal I have ever had! It was sweet, juicy, salty and just a little crunchy! All the flavors in one little meal.
What more could I ask for!
I was so eager to try them that I forgot to photograph them. I actually had to go out and get all the ingredients and make them again just for the blog.
Not that I am not complaining! I could make this recipe about a thousand times a day and still have time to sleep 8 hours.
So, I don’t want to take up any more of your time. I am sure you want to run to the kitchen and make this recipe!
I also roast pineapple with rum and serve with a scoop of ice cream! Its so delicious!
Check out some of my homemade pesto recipes. Use anyone of them in this pineapple skewers recipe
Hawaiian Chicken Kabobs Ingredients
Hawaiian Chicken Kabobs don’t require many ingredients. Feel free to add some green peppers, onions, or even some bacon or ham if you would like.
- Boneless Skinless Chicken Breasts – cut into 1-inch cubes
- Fresh Pineapple chunks
- pineapple juice
- soy sauce
- brown sugar
- olive oil
- ground ginger
- minced garlic – or 2 cloves minced
Note: You will also need skewers. I used 8″ bamboo skewers. If you use bamboo skewers, you should soak them in water prior to use. You can also use metal skewers.
Sweet-and-Sour Pork Skewers with Pineapple
It&rsquos the perfect evening to fire up the barbecue&mdashbut wait, put down those hamburger patties. Try this fun new recipe for sweet-and-sour pork skewers instead. They&rsquore quick and easy, and they&rsquoll take your cookout to the next level. No chopsticks required.
1½ pounds pork tenderloin, cut into cubes
1 pineapple—peeled, cored and cubed
Extra-virgin olive oil, as needed
Salt and freshly ground black pepper
1 bunch scallions, thinly sliced
1. Make the Sweet-and-Sour Sauce: In a small pot, combine the pineapple juice with the rice vinegar, ketchup, sriracha, soy sauce and garlic. Bring the mixture to a simmer.
2. In a small bowl, whisk the sugar with the cornstarch to combine. Add the sugar mixture to the pot and whisk well.
3. Simmer until the sauce thickens, 3 to 4 minutes. Set aside.
4. Make the Skewers: Arrange the pork and pineapple on the skewers, alternating between the two. Repeat until all the skewers are assembled.
5. Brush the skewers with olive oil on both sides and season with salt and pepper. Working in batches, cook on a preheated grill or grill pan until nicely charred on both sides, 4 to 5 minutes per side.
6. While the skewers are still hot, brush generously with the sweet-and-sour sauce. Garnish with scallions and serve.
The MeatwaveView Recipe
Although not one of my top foods, skewers do tend to be one of my favorite things to do at the Meatwave. They're an awesome party food and especially apt for the medium-sized get togethers I frequently host. For one, the small cubes of meat on a stick cook fast and are easy to manage, shortening my time by the grill and increasing my ability to socialize. Second, I can prepare them ahead of time, so it's just grab and go from the fridge when guests are here. Third, I can grill up a variety of different skewers at once as opposed to the singular focus on one recipe at a time that's required for more complicated dishes. Finally, the ease of eating meat on a stick makes skewers just a better experience for all involved.
For all the pluses, there are an equal amount of minuses like they tend to put more limits on creativity, they require a more watchful eye to ensure they don't overcook, and all too often are just comparatively dull compared to other backyard staples like burgers and ribs.
So I'm left balancing my desire to make skewers, but continuing the tradition of delivering only the best to my guests, and that's where these bacon-wrapped chicken skewers with pineapple and teriyaki sauce really hit the mark.
These actually started out counterintuitive to making a great skewer&mdashI picked chicken breasts over my preferred tastier and juicier chicken thighs. Breasts are great for skewers solely for their ability to easily be cut into uniform cubes. Everywhere else though, they fail. So I took some measures to make sure these chunks of fatless chicken would be as good as they can get.
This started with a brine, but considering the sweet teriyaki flavor I was going for, I saw an opportunity to inject a little Asian flavor into the chicken from the get go here. I swapped out a large portion of the salt in this brine in favor of soy sauce to embed the chicken with a little bit of umami this versatile condiment brings to the party.
After brining, the chicken was patted dry and cut into 3/4" cubes as uniformly as possibly. Since chicken breasts are quick to dry out, making the pieces the same size is of big importance&mdashif they're all roughly equal, they'll cook at the same rate, so no piece will overcook while you're waiting for other pieces to finish.
I wasn't convinced that a brine and uniformity was enough to guarantee excellent chicken breasts though, so I went one step further and wrapped them in bacon. Well, this was actually planned from the start, as I wanted that smoky bacon flavor in there to add complexity and contrast to the sweet glaze, but the bacon did double duty by protected the chicken just a little bit from the direct fire.
The wrapped chicken was threaded onto skewers, alternating with chunks of pineapple. They were then brought to the grill and cooked over direct heat. The fatty bacon pretty much ensured flare-ups would be an issue&mdashlittle columns of flames rose as the rendering fat hit the charcoal. So I kept a close eye on the skewers and moved them around if the flare-ups ever got too intense.
As the bacon cooked, the flare-ups reduced, and it was then safe to baste. In the final minute or two these kabobs were on the grill, I brushed on a sweet teriyaki sauce which cooked down to a glistening glaze.
Sweet, salty, fruity, smoky, meaty&mdashthese covered a lot of bases without one ounce of the cardboard-like chicken that adorns flame-cooked skewers all too often. I felt accomplished in my task of not only making sure skewers with chicken breasts didn't suck, but they were also something I would proudly serve to Meatwavers who have come to expect nothing but the highest standards.
Published on Tue Jun 10, 2014 by Joshua Bousel
Bacon-Wrapped Chicken Skewers with Pineapple and Teriyaki Sauce
- Yield 6-8 servings
- Prep 20 Minutes
- Inactive 45 Minutes
- Cook 10 Minutes
- Total 1 Hour 15 Minutes
- For the Brine
- 7 cups cold water
- 1 1/2 cups soy sauce
- 1/4 cup granulated sugar
- 2 tablespoon Kosher salt
- 2 pounds boneless skinless chicken breasts
- 1 pound halved bacon slices
- 1 large pineapple, peeled, cored, and cut into 1-inch cubes
- 1 cup teriyaki sauce
- Wooden skewers, soaked in water for at least 30 minutes prior to use
- To make the brine: Whisk together water, soy sauce, sugar, and salt in a large bowl until solids are completely dissolved. Place chicken breast in brine and refrigerate for 45 minutes. Remove chicken from brine and pat dry with paper towels.
- Cut chicken into 3/4-inch cubes. Wrap each piece of chicken with 1/2 a slice of bacon. Thread bacon-wrapped chicken on skewers, alternating with pineapple cubes.
- Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Grill skewers until bacon has browned and crisped and chicken has cooked through, 3-4 minutes per side. In the last minute of cooking, brush each skewer with teriyaki sauce all over. Remove to a platter, let rest for 5 minutes, then serve immediately with remaining teriyaki sauce.
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Chris Dang, those look great, Josh. I always hate kebabs for the having to make sure the veggies and meat cook properly together. I like the sauce's flavors that it adds. Great job, as always! Posted Sun, Jun 22 2014 4:01PM
Karen i want to copy this to my timeline, so I remember how to make it, but can't find out how.. Posted Sat, Sep 12 2015 12:50PM
Recipe from the Tasting Table Test Kitchen
Yield: 8 skewers
Prep Time: 15 minutes, plus 30 minutes marinating time
Cook Time: 10 minutes
Total Time: 25 minutes, plus 30 minutes marinating time
1 pound trimmed pork loin, cut into 1-inch pieces (about 2½ cups)
1½ teaspoons, plus ¼ teaspoon, kosher salt, divided, plus more to taste
¼ cup finely chopped cilantro, plus 2 tablespoons torn cilantro for garnish
½ cup plain whole-milk yogurt
1 garlic clove, finely grated using a Microplane
2 cups pineapple, cut into ¾-inch pieces (½ medium pineapple, peeled and cored)
8 bamboo skewers, soaked in water for 30 minutes
1. Season the pork with 1½ teaspoons of salt and place in a large mixing bowl.
2. In a separate medium bowl, combine the chopped cilantro, yogurt, olive oil, garlic, turmeric, cumin and ¼ teaspoon salt. Taste and adjust the seasoning. Add the yogurt mixture to the pork and toss to coat. Marinate for 30 minutes. Make ahead: Pork can be marinated and stored in the refrigerator up to 1 day in advance.
3. Thread each skewer with 3 pieces of pork and 2 pieces of pineapple, alternating between the two. Prepare a grill to medium-hot fire or place a grill pan over medium-high heat. Grill the skewers, flipping every 2 to 3 minutes, until lightly charred all around, 8 to 10 minutes total. Remove from the heat and transfer to a serving dish. Top with the torn cilantro and serve hot.
Low Carb Bacon Pineapple Shrimp Skewers
Start to Finish: 35 minutes
- 18 medium or large wild caught shrimp
- 9 slices uncured pastured bacon, sliced in half and parcooked (but still pliable)
- 1 1/2 cups organic pineapple chunks (24 chunks)
- 2 tablespoons grass-fed butter or ghee, melted
- 1 teaspoon dried oregano
- 3/4 teaspoon flaky sea salt
- Optional: Fresh parsley to garnish
More Recipes From Bulletproof
How to make this recipe
These shrimp kebobs are extremely easy to make, and they cook up in under 10 minutes!
- Thaw the shrimp. Thaw according to package instructions. This may be done by placing the shrimp in a colander set over a bowl overnight, or by rinsing the shrimp in cold running water for several minutes until thawed.
- Marinate the shrimp. Place the olive oil, lime juice, orange juice, jerk seasoning and brown sugar in a medium bowl. Add the shrimp and toss well to coat, and marinate for 30 minutes. If using wooden skewers, be sure to soak them in water while the shrimp marinates.
- Skewer and grill the shrimp. Preheat the grill to medium high. Skewer the shrimp, pineapple and vegetables onto the skewers, then season with the remaining 1/2 tablespoon of jerk seasoning. Cook the shrimp for 2-3 minutes until well charred, then flip and cook another 3 minutes or until the shrimp is opaque.
- Serve the shrimp. Serve with lime wedges and cilantro leaves.
How long does shrimp take to grill?
On average, shrimp takes 6-7 minutes to cook on a grill heated to medium high heat.
How to tell when shrimp is done
Shrimp cooks very quickly, which makes it easy to overcook. It typically takes 2-3 minutes per side to cook, depending on the size of the shrimp and the cooking temperature.
Shrimp is fully cooked when it is white or opaque, and it curls so that the tail meets the head.
Why does my shrimp taste rubbery?
Shrimp is rubbery or chewy when it’s overcooked.
What is jerk seasoning?
Jerk is a style of cooking that originated in Jamaica, and consists of meat that is dry-rubbed or marinated with a spicy seasoning.
Jerk seasoning is a blend of warm spices with the heat of cayenne pepper and a bit of sweetness from brown sugar. The ingredients are allspice, cinnamon, cayenne pepper, onion and garlic powders, brown sugar, ginger, nutmeg and thyme.
It’s truly a unique flavor combination, and is a great way to change things up!
Paleo Grilled Pineapple Chicken Kabobs Recipe
This grilled Paleo grilled pineapple chicken kabobs recipe is just what you've been looking for to make for your next outdoor BBQ. We have the perfect summertime recipe for you today, grilled Paleo teriyaki chicken! Great news, it is SUMMER!
If you haven't already, you are going to want to push off the dust from your BBQ grill for this one! This is a great recipe to impress family and friends with. It is super easy to make and is prepped ahead of time, which will save you time and stress at dinner time.
This teriyaki sauce is sweetened largely with dates so that only a minimal amount of honey is required. The dates and sweet onion also work together to thicken the sauce once it&rsquos pureed, so that no thickening agent is needed. Because of the thickness of the sauce, it clings very well to the chicken allowing it to be even more flavorful.
The grilled Paleo teriyaki chicken develops a nice depth of flavor from soaking in the teriyaki sauce and then a freshness from having the sauce brushed on while grilling. You could even save some of the teriyaki sauce to use for dipping. If you don't have coconut aminos, the closest Paleo item would be a Paleo balsamic vinegar.
I get mine from Costco and I use it A LOT. I basically replace it in any recipe that calls for soy sauce because it actually has a fairly similar flavor profile, but soy sauce is evil! Seriously, soy sauce is one of the most unhealthy things I can think of to eat.
Please let me know if you try this recipe. I would love to know what you eat it with and how you like the sauce. I would also love to hear from some of you who barbecue year-round like we do at our house. We don't let a little snow stop us from enjoying grilled or smoked food.
How to Pick Out a Fresh Pineapple
- Start with the fronds on the pineapple. Look for smaller ones in the center and give one a tug. If it releases that means it’s ripe and ready to eat. No release, no-go. Keep looking.
- In general, you can ignore the color of the pineapple. Instead, smell it. If it smells like a pineapple it’s ripe. If it smells vinegary or like alcohol it’s overripe.
- As with most fruit, look for a pineapple that is heavy for it’s size. This means it has a higher water content and should be juicier.
Speaking of superior flavor, making a homemade teriyaki sauce not only tastes better, but in general is much better for you compared to most bottled sauces. Bottled teriyaki sauce is usually loaded with sugar or worse, corn syrup. Yes, the sauce should be sweet, but at least when you make it yourself you can control the sweetness.
I’m all about convenience if I can find a bottled sauce that isn’t loaded with garbage, but my homemade teriyaki sauce is so easy to make, you have no excuse not to. You only need 7 ingredients and most of them, if not all you probably already have at home. The sauce uses low sodium tamari, which is what you’ll want if you’re gluten-free. If you aren’t gluten-free feel free to use low sodium soy sauce.
Once you make the teriyaki sauce, let it cool while you skewer the shrimp and pineapple and preheat the grill. Pour a little of the sauce into a small serving bowl and save it for dipping or drizzling. The teriyaki sauce will act as a glaze for the skewers rather than a marinade. Since there’s honey in it, the sauce will burn if it spends too much time on the grill.
I served the teriyaki shrimp and pineapple skewers over quinoa and garnished everything with sliced green onions, cilantro and sesame seeds. If you don’t like quinoa substitute with rice or cauliflower rice if you’re eating low carb.