BBQ'd boozy pineapple skewers
BBQ’d pineapple skewers with a sweet vermouth glaze- Best with No. 3 Pinot noir rosé
This effortless recipe is a sweet, adult treat for a BBQ. Prepare in advance and keep in a tub in the fridge until ready. Makes 12 skewers.
- 1 pineapple
- 2 tbsps oil
- Double shot (50ml) In the loop dry white vermouth
- 2 tbsps honey
- Flavourings of your choice like lime or orange zest, chilli flakes, vanilla.
- 12 long skewers (metal or wooden)
Firstly, if you’re using wooden skewers, soak these in cold water for an hour before use to stop them catching fire.
Then prepare the pineapple by taking off the top, bottom and skin with a sharp knife. Next cut into quarters lengthways to make four giant wedges. Take each wedge, lay on its side and cut the bit of core (the hard bit) off. Then cut each wedge lengthways into 3 smaller wedges. You should now have 12 thin, long wedges.
Run your skewer up the ‘backbone’ of the pineapple wedge and place them in a tub in the fridge.
For the glaze, mix the vermouth, honey and flavouring of your choice in a bowl and place in the fridge until ready.
When ready to BBQ, brush oil over the pineapple and BBQ grill. When hot, place the skewers on the grill. Keep checking your skewers, turning and basting with the glaze until bar marks appear on your pineapple. This will take 2-4 minutes depending on how hot your BBQ is. Remove and serve straight away.