| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Grains |
Greek |
Sainsbury’s, Sainsbury15 |
6 |
servings |
INGREDIENTS
| 2 |
|
340 g tubs fresh pineapple chunks |
| 1 |
|
Mango; peeled, stoned and |
|
|
; cubed |
| 6 |
tb |
Dark rum |
| 2 |
tb |
Dark muscovado sugar |
| 3 |
tb |
Golden syrup |
| 1 |
|
200 millilit natural Greek yogurt |
| 2 |
lg |
Oranges; peeled and |
|
|
; segmented |
| 2 |
|
Passion fruit; halved and seeds |
|
|
; scooped out |
|
|
Freshly chopped mint; (optional) |
INSTRUCTIONS
Thread the pineapple (reserving the juice) and mango onto wooden or
metal skewers and place in a flat dish.
Spoon over the rum and muscovado sugar, turn to coat evenly and leave
to stand for at least 10 minutes.
Preheat the grill and line the grill pan with foil. Arrange the
kebabs in the grill pan and grill for 5-6 minutes each side until
golden.
Meanwhile, transfer the remaining marinade to a small saucepan, with
the reserved juice and golden syrup. Bring to the boil and simmer
gently until reduced and syrupy. Add a little extra rum if liked.
Serve the kebabs hot or cold with the syrup poured over. Serve with
the yogurt, with the orange and passion fruit stirred in. Sprinkle
over the chopped mint if using.
Converted by MC_Buster.
NOTES : An exotic tasting dessert, delicious served with the yogurt or
alternatively vanilla ice cream.
Converted by MM_Buster v2.0l.
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