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 flavor combinations of natural sweetness with a salty spicy kick.
what you will need:
1 tbsp red onions, finely minced
1 tbsp fresh mint, chiffonade
1-2 tbsp kimchi sauce (or to taste)
cut the top & bottom off, cut off the side exterior of the pineapple, leaving only the fruit.
cut fruit in half, then cut each half into quarters.
remove the core from each quarter.
slice lengthwise into each quarter making 3-4 wedges.
place wedges into a bowl, toss in red onions and kimchi sauce. mix gently with clean hands to ensure even coating.
sprinkle with fresh mint chiffonade just prior to serving to avoid discoloring. place in the fridge until ready to serve. when serving, place each wedge through a bamboo skewer.
can be made the night before to right before serving. keeps in the fridge for up to 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.