fresh pineapple kimchi skewers
This snack takes me back to the streets of Thailand, ladies selling little bags of sliced fruits with a side of dried chili peppers and salt. Our pineapple skewer was inspired by those flavors - sweet, salty with a spicy kick.
what you will need:
1 tbsp red onions or shallots, finely minced
1 tbsp fresh mint, chiffonnade
1-2 tbsp kimchi sauce (or to taste)
Cut the top & bottom off the pineapple; remove the exterior around the fruit.
Cut fruit in half, then cut each half into quarters.
Remove the core from each quarter.
Slice each quarter lengthwise into 3-4 wedges.
Place wedges into a bowl, toss in red onions and kimchi sauce. Mix gently with clean hands to ensure even coating.
Place in the fridge until ready to serve. when serving, place each wedge through a bamboo skewer. Sprinkle with fresh mint chiffonnade (garnishing just prior to serving prevents wilting and discoloring).
Can be made the night before to half hour before serving.
Keeps in the fridge for up to 2-3 days.
doing a BBQ? feel free to throw the skewers on the grill to caramelize.
can also be made into a salad or salsa, using same ingredients, by simply cutting the fruit to appropriate size.
recipe is also suited for other fruits such as firm mangos, apples, jicama, asian/bosc pears.