Ingredients with Measurements:
- 1/2 pineapple, peeled and cut into chunks
- 6 lalap leaves, cut into bite-sized pieces
- 1 red bell pepper, seeded and cut into chunks
- 1 green bell pepper, seeded and cut into chunks
- 1 red onion, cut into chunks
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 tbsp Sriracha sauce
- 2 tbsp olive oil
- Salt and pepper to taste
- Wooden skewers, soaked in water for 30 minutes
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a small bowl, whisk together soy sauce, honey, Sriracha sauce, olive oil, salt, and pepper.
3. Thread pineapple, lalap leaves, red and green bell peppers, and red onion onto skewers, alternating each ingredient.
4. Brush skewers with the sauce mixture, making sure to coat each piece of the skewer.
5. Grill skewers for 5-7 minutes on each side or until the vegetables are tender and slightly charred.
6. Serve hot with any remaining sauce on the side.
Time:
Preparation time: 20 minutes
Cooking time: 10-14 minutes
Temperature:
Grill or grill pan at medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 160
Fat: 4g
Carbohydrates: 32g
Protein: 2g
Sodium: 570mg
Sugar: 25g
Fiber: 3g
Substitutions for ingredients:
- Jalapeno peppers can be substituted for lalap leaves.
- Any other sweet fruit such as mango or peach can be substituted for pineapple.
Variations:
- Use chicken or shrimp instead of vegetables for a protein-packed skewer.
- Add chopped garlic or ginger to the sauce mixture for extra flavor.
- Use a different hot sauce such as Tabasco or Frank's RedHot for a different level of spiciness.
Tips and tricks:
- Soak wooden skewers in water for at least 30 minutes to prevent them from burning on the grill.
- Cut vegetables and fruit into similar-sized pieces to ensure even cooking.
- Brush the skewers with the sauce mixture frequently while grilling to keep them moist and flavorful.
Storage instructions:
Leftover skewers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat skewers in the oven or on the grill until heated through.
Presentation ideas:
Serve skewers on a platter with fresh herbs and sliced lime for garnish.
Garnishes:
Fresh cilantro or parsley, sliced lime
Pairings:
- Serve with a side of rice or quinoa for a complete meal.
- Pair with a crisp white wine such as Sauvignon Blanc or a light beer such as a pilsner.
Suggested side dishes:
- Grilled corn on the cob
- Roasted sweet potatoes
- Grilled asparagus
Troubleshooting advice:
- If the skewers are cooking too quickly, lower the heat on the grill or move them to a cooler part of the grill.
- If the vegetables are sticking to the grill, brush them with oil before grilling.
Food safety advice:
- Make sure to soak wooden skewers in water to prevent them from burning on the grill.
- Use a food thermometer to ensure that the skewers reach an internal temperature of 165°F to prevent foodborne illness.
Food history:
Skewers have been a popular way of cooking food for centuries, with origins in the Middle East and Asia. They are a convenient way to cook and serve food, and can be found in many different cuisines around the world.
Flavor profiles:
The sweetness of the pineapple pairs well with the spicy Sriracha sauce, while the lalap leaves add a fresh and slightly bitter flavor. The bell peppers and red onion add a savory and slightly sweet flavor to the skewers.
Serving suggestions:
Serve skewers as an appetizer or main dish at a barbecue or summer party.
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Region: Thai