Feature: Pineapple Habanero
Appetizer:
Sunshine Skewers
These bright, bacon-wrapped pineapple skewers with tangy chili sauce have beach brunch written all over them!
Yield: 2 servings
Ingredients
Preparation
- 1/2 pound bacon
- 1 cup cubed pineapple (about 1/4 of a whole, fresh pineapple)
Sauce
- 1/2 cup brown sugar
- 1/4 teaspoon The Sweatshop Chili Powder
- 2 teaspoons lemon juice
- 2 teaspoons pineapple juice
- 1 pinch (about 1/4 of one pepper pod) pineapple habanero half
Garnish
- 1 dash (1/8 teaspoon) kosher salt
Directions
- Cut bacon strips in half and deal them in a single layer on a tin foil-lined baking sheet
- Bake bacon at 375°F for 3 minutes on each side, then remove from the oven and let rest for 5 – 10 minutes
- Peel and cut pineapple into 1 inch cubes
- Combine all sauce ingredients in sauce pan and heat over low heat until most of the sugar has melted
- Wrap bacon strips around pineapple cubes, secure with a toothpick, and put back on foil-lined baking sheet
- Bake at 375°F until the bacon has reached an internal temperature of 165°F, which should take about 20 minutes
- Remove from oven and pour sauce over skewers
- Return to oven and bake for 10 more minutes
- Put skewers on plate and sprinkle with kosher salt
- Pour sauce left in the pan into a small dish for dipping sauce
Notes
Use fresh pineapple if you have the option, but if not you can use canned. Choose canned pineapple packed in its own juice and not in any kind of syrup or these will come out way too sweet.
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