Ginger basted pineapple and pepper skewers
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Ginger basted pineapple and pepper skewers
  Ginger    Pineapple    Pepper    Vegetables  
Last updated 6/12/2012 1:01:21 AM. Recipe ID 24644. Report a problem with this recipe.
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      Title: Ginger basted pineapple and pepper skewers
 Categories: Vegetables, Ceideburg 2
      Yield: 4 Servings
 
           No Ingredients Found
 
  1 large ripe pineapple, peeled and cut into good-sized chunks 1 green
  pepper, seeded, cut into big chunks 1 red pepper, seeded, cut into big
  chunks 8 small pieces preserved sugared ginger, chopped 1/4 cup melted
  butter Pinch red pepper flakes
  
  This is adapted from Linda West Eckherdt's "Barbecue:  In-doors 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 not-too-hot 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.
 




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Recipe ID 24644 (Apr 03, 2005)

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