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:

  • whole pineapple

  • 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.

 

Other ideas:

  • 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.

pineapplekimchi.jpg
suin park