Sweet and savoury on the grill
Grilled pineapple is such a treat. The sugars are caramelized and the fruit is super sweet without making your mouth pucker.
You can eat it on its own as a dessert or pair with fish or seafood.
For today’s dish, I peeled a whole pineapple and cut it into large bite-size pieces and placed it on a skewer with large shrimps.
Be sure to soak wooden skewers in water for about 30 minutes so that they don’t burn on the grill.
The marinade of vinegar and soy sauce gives the shrimp a savoury feel next to the sweet pineapple. But the added honey mellows out the tart flavour.
I used a President’s Choice fig-flavoured balsamic vinegar to baste the shrimp but any balsamic vinegar will do.
To accompany the skewers and complete your meal, try the quinoa with lemon/pesto dressing. Along with flavour, the kale and sun-dried tomatoes provide a burst of colour.
The feta cheese provides saltiness. The crunchiness of the pistachios offers texture to the grain. I de-shelled a handful of pistachios and placed them in a sealed baggie. You can use a rolling pin but I used an unopened bottle of wine and rolled the bottle over the baggie to crush the pistachios.
Shrimp and Pineapple Skewers with Quinoa and Kale
Bag of frozen shrimp, 31-40 (use half the bag) 90 mL (6 tablespoons) honey 45 mL (3 tablespoons) soy sauce 45 mL (3 tablespoons) balsamic vinegar 1 pineapple (peel and cut in bite-size pieces) Quinoa 250 mL (1 cup) quinoa 60 mL (quarter cup) olive oil Juice of a half a lemon 15 mL (1 tablespoon) pesto Salt and pepper to taste 250 mL (1 cup) kale leaves, cooked and packed 125 mL (half a cup) sun-dried tomatoes, diced 60 mL (quarter cup) pistachios, crushed 125 mL (half a cup) feta cheese, crumbled In a bowl, pour the honey, soy sauce and balsamic vinegar. Place the shrimp in the marinade while you prepare the quinoa. Cook the kale until bright green. It takes only a few minutes. Drain. Cook the quinoa as per directions. (I used one cup of quinoa and two cups of water). In a large bowl, start with the lemon/pesto dressing. Add the olive oil, lemon juice, pesto and salt and pepper. Stir. Add the drained quinoa to the dressing. Add the sun-dried tomatoes, cooked kale, feta cheese and crushed pistachios. Mix. On the skewer, thread one shrimp, then a cubed piece of pineapple. Each skewer should have three shrimps, two pieces of pineapple. Grill for about three to four minutes each side. Serve shrimp pineapple skewers with quinoa.
Shrimp and pineapple skewers with quinoa.