Spicy sweet-and-sour kebabs with pineapple salsa
(Dina Rudick/Globe Staff)
Prepare the kebabs in advance; they cook quickly once on the fire. Substitute scallops or chicken for the shrimp, if you like. You'll need about 10 bamboo skewers.
|2||cups coarsely chopped fresh pineapple|
|4||scallions (green parts only), finely chopped|
|2||tablespoons light brown sugar|
|1/4||cup lemon juice|
|1/4||teaspoon five-spice powder|
2. Cover with plastic wrap and refrigerate until ready to serve.
|1 1/2||pounds large raw shrimp|
|1||medium ripe pineapple|
|2||orange bell peppers, cored and seeded|
|1/4||cup light brown sugar|
|3||tablespoons clear rice vinegar|
|2||tablespoons soy sauce|
|1||clove garlic, finely chopped|
|2||tablespoons olive oil|
2. Peel and devein the shrimp. Rinse lightly in a colander and pat dry.
3. For the pineapple: Cut away the skin, remove the core, and cut into 1/4-inch pieces (you need about 18). Save the remaining pineapple for the salsa.
4. Cut the bell peppers into 1-inch pieces.
5. In a bowl, combine the ketchup, brown sugar, rice vinegar, soy sauce, and garlic.
6. Alternately thread 1 piece of pepper, 1 shrimp, 1 piece of pineapple on the skewers, stopping within 1/2-inch from each end. Brush liberally with the brown sugar mixture. Refrigerate and marinate for 10 to 15 minutes.
7. Prepare a medium-hot charcoal fire or preheat a gas grill to medium. Arrange a rack 3 to 4 inches from the heat. Brush the grill with the olive oil and arrange the skewers on the rack. Cook for 3 to 4 minutes on a side, brushing with the brown sugar mixture, or until the shrimp are cooked through.