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. This 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, chiffonade
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 chiffonade (prior to serving prevents 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.