Recipe - Ginger Basted Pineapple And Pepper Skewers

1 lg Ripe pineapple, peeled, cut
into goodsized chunks
1 Green pepper, seeded, cut
into big chunks
1 Red pepper, seeded, cut into
big chunks
8 small Pieces preserved sugared
ginger, chopped
One fourth cup Melted butter
1 pn Red pepper flakes

This is adapted from Linda West Eckherdt's "Barbecue: Indoors and
Out" (Lowell House/Contemporary Books).

Thread pineapple and peppers onto either metal or soaked bamboo
skewers.

Combine ginger with butter and red pepper flakes, then brush onto
kebabs.

Grill over a nottoohot fire until lightly browned, turning
frequently, basting once or twice; 7 to 10 minutes will be more than
enough cooking time.

Serves 4 to 6.

PER SERVING: 125 calories, 1 g protein, 18 g carbohydrate, 6 g fat (4
g saturated), 15 mg cholesterol, 50 mg sodium, 2 g fiber.

Posted by Stephen Ceideberg; October 31 1992.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip