Grilled Tequila Lime Pineapple Chunks Recipe - Cooking Index
Grilled Tequila Lime Pineapple Chunks Recipe - Cooking Index
| 1 | Ripe pineapple (large) | |
| 1/4 cup | 59ml | Tequila |
| 1/4 cup | 59ml | Freshly-squeezed lime juice |
| 2 tablespoons | 30ml | Brown sugar |
| Watermelon Granita - see * Note |
* Note: See the "Watermelon Granita" recipe which is included in this collection.
Soak 1 dozen small bamboo skewers in cold water.
Cut off top and bottom poles of pineapple. Stand it upright on the cutting board and cut off rind, using a sharp knife and smooth downward motions. Remove any remaining eyes with the tip of a paring knife. Cut in quarters lengthwise and cut out and discard woody core. Cut flesh into 1- or 1 1/2-inch chunks.
In a medium bowl, combine tequila, lime juice and sugar. Add pineapple chunks and toss to coat. Let marinate 30 minutes at room temperature.
Preheat grill to medium-high.
Drain pineapple chunks and divide among skewers. Brush grill well, wipe with oiled paper towel and place skewers on grill at an angle. Cook a total of 6 to 8 minutes, turning frequently, until outside is lightly caramelized. Remove from grill, let cool slightly and serve 2 skewers in each bowl of Watermelon Granita.
This recipe yields 6 servings.
Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6325 broadcast 11-19 1996) - Downloaded from their Web-Site - http://www.foodtv.com
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