Jun 29, 2009

Pineapple & Tequila Kabobs

 

I can be short about this. Because I’m not much of a dessert person but I am a fruit nut, I give you fruit. And booze. And ice cream. I’m such a bad influence! This is the perfect ending to a BBQ with friends! Provided you’re actually BBQing (which I wasn’t).

Sloppiest photo posting ever. Sorry in advance; I shot these photos while I had guests to feed and had to serve these babies before the ice would melt—spur of the moment posting—so didn’t have time to do any food styling, propping or even get around to half decent photography. Just so you know!

 

Ingredients:

1 pineapple
1 orange (zest + juice)
1 lime (zest + juice)
7 tbsp honey
4 tbsp tequila
dried coconut flakes
extra zest for garnish

 

Directions:

Okay, so I lied. There is one kinda sweet dessert I have to have every now and then. Affogato, vanilla ice cream with a touch of caramel syrup and steaming hot espresso poured all over. It’s divine. Italians really do it better!

 

Now for the actual recipe.

 

Grab a bowl and grate the zest from 1 orange and 1 lime; this is where the flavor is! Also squeeze out the juice. It smells so fresh! Keep a little zest behind for garnish.

 

Luckily I still had a few drops of Tequila left in the bottle. I’ll never tell where the rest of the bottle went and you can’t make me. Add 7 tbsp honey to the zesty juice and pour in 4 tbsp tequila. Or 10 if you’re feeling uptight. Give it a twirl.

 

Decapitate your pineapple and cut off his/her bottom as well. Slice the skin off and cut it in half length-wise. Cut those halves in half again, so you end up with 4 quarters.

 

Still with me? Remove the core strip and cut each quarter in three strips.

 

Place them in a large tray—a baking or roasting tray will do—and pour the marinade all over. Cover the tray with plastic wrap and let them soak up the juices for at least 30, but preferably 60 minutes. You can flip them over once or twice.

 

Now if we would have been BBQing, I would have threaded the pineapple onto the skewers like this and tossed them on the BBQ for a few minutes.

 

But we weren’t, so I had to come up with another brilliant way to prepare them. I just tossed the whole bunch on my stove-top griddle, and threaded them on skewers after I grilled them. So this can be done indoors as well.

 

Don’t forget to pour the tequila marinade in a measuring cup, or bottle.

 

I went for 2 pineapple kabobs per person. Added a scoop of vanilla ice cream, poured some of the tequila marinade on top of the pineapple and ice cream, and sprinkled dried coconut flakes and a little extra zest on top.

It was big hit, a huge hit. I’m sure that had absolutely nothing to do with the tequila! Well, almost sure.


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    21 Comments »

    1. 1

      Looks nommy. Is it quite boozy? I’m very sensitive to alcohol :(

      PJ on Jun 29, 2009 @ 6:17 pm
    2. 2

      @PJ:

      It wasn’t a real punch in the face, no…. you could add just 2 tbsp or so, to get a little kick in there!

      Kay on Jun 29, 2009 @ 6:20 pm
    3. 3

      That looks DEVINE Kay! Beautiful, and OH SO Delish!

      naomig on Jun 29, 2009 @ 8:02 pm
    4. 4

      Sold.

      Bonnie on Jun 29, 2009 @ 10:37 pm
    5. 5

      I LOVE LOVE LOVE grilled pineapple. These photos make me wanna grill some up NOW!!

      kristy on Jun 30, 2009 @ 1:10 am
    6. 6

      This is perfect for 4th of July! And your pictures are gorgeous.

      Dandy on Jun 30, 2009 @ 5:27 am
    7. 7

      Exactly what I need for 4th of July! Light and fun. Thanks!!!

      Carina on Jun 30, 2009 @ 9:35 am
    8. 8

      OMG this looks amazing and this weekend Kristy is coming over to hang by the pool I will make this for her and Ron.. SHhhh lets surprise her!! This will be a big hit!!

      Cathy on Jun 30, 2009 @ 6:01 pm
    9. 9

      @Cathy – wheresmydamnanswer:

      You’re spoiling her :)

      You guys are gonna love this one. I want a pool, too. And someone to make me these kabobs. Did I say I want a pool?

      Kay on Jun 30, 2009 @ 6:03 pm
    10. 10

      If this is your version of sloppy photography you have nothing to be ashamed of! I sometimes post things that I think look terrible because I only have a point and shoot camera in a situation with bad lighting but I want to at least be able to share. You gotta do what you gotta do and feeding your guests comes first!

      Michele Morris on Jun 30, 2009 @ 11:16 pm
    11. 11

      Wow this is really cool! Lots of points scored with this!

      Mrs Ergül on Jul 1, 2009 @ 5:47 am
    12. 12

      There’s nothing wrong with the shot… it looks great.

      eh on Jul 1, 2009 @ 7:36 pm
    13. 13

      Just picked up the pineapple – Cannot wait to make this!!

      Cathy on Jul 2, 2009 @ 9:36 pm
    14. 14

      PS – You come to the pool anytime and the Tequila girl is now coming over as well!!

      Cathy on Jul 2, 2009 @ 9:37 pm
    15. 15

      Yep I am going to make this for the 4th, it looks absolutely delicious :)

      Arrisje on Jul 3, 2009 @ 1:39 pm
    16. 16

      Just so you know your kebabs came out beautifully none were left. This will be a regular on my bbq menu :)

      Arrisje on Jul 6, 2009 @ 2:07 pm
    17. 17

      Im also a fruit nut! could it be any better than fresh chilled fruit? NO WAY!
      thanks for the great idea. ill pobably try it next time we have our family over for bbq, but i think ill also go for apples, bananas, pears… anything i would be able to put my hands on :P THANKS again

      Elena on Jul 10, 2009 @ 5:00 pm
    18. 18

      Looks divine! Thank you for sharing, we’ll have to try this next weekend!

      Theresa on Aug 4, 2009 @ 1:04 am
    19. 19

      How far in advance can I make these? Overnight and cook the next day? After grilling how long can I keep them warm in the oven?
      These look delicious!

      Lynn on Feb 18, 2010 @ 5:28 pm
    20. 20

      Sounds divine sigh……..

      Sundari on Mar 13, 2010 @ 11:05 am
    21. 21

      Made the grill pineapple recipe, didn’t have tequila or coconut, it was still very delicious. My picky 2.5 yr old toddler ate 4 of them. A lot for the little guy.
      This is definitely a keeper.
       
      Thanks for sharing a great recipe!

      Sandrine on Jun 24, 2013 @ 6:13 pm

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