Pineapple Skewers Recipe
Three Grilled Pineapple Skewers, Fresh Herbs, Pepita Dukkah, Rice, Sweet Chili Soy Sauce
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Ingredients
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Skewers
Fresh Herbs
Pepita Dukkah
Rice
Sweet Chili Soy Sauce
Method
Preparing the Skewers
- 1
Cutting the Pineapple
Peel, core, and cut the pineapple into chunks, roughly 1-inch in size.
- 2
Assembling the Skewers
Thread the pineapple chunks onto the wooden skewers, ensuring to leave a bit of space between each piece for even grilling.
Making the Pepita Dukkah
- 3
Toasting the Seeds
In a dry skillet over medium heat, toast the pumpkin seeds, sesame seeds, cumin seeds, and coriander seeds until fragrant, about 3-5 minutes. Stir frequently to prevent burning.
- 4
Grinding the Dukkah
Transfer the toasted seeds to a spice grinder or food processor. Add salt and black pepper, then pulse until you have a coarse powder.
Cooking the Rice
- 5
Rinsing the Rice
Rinse the jasmine rice under cold water until the water runs clear to remove excess starch.
- 6
Cooking the Rice
In a saucepan, combine the rinsed rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until the rice is tender and the water is absorbed. Remove from heat and let it sit covered for 5 minutes.
Making the Sweet Chili Soy Sauce
- 7
Combining Ingredients
In a bowl, mix together the soy sauce and sweet chili sauce until well combined.
Grilling the Skewers
- 8
Preheating the Grill
Preheat your grill to medium-high heat.
- 9
Serving
- 10
Plating the Dish
On a serving plate, place a bed of jasmine rice, arrange the grilled pineapple skewers on top, sprinkle with pepita dukkah, and garnish with fresh mint and cilantro. Drizzle the sweet chili soy sauce over the dish.