| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Sainsbury10 | 4 | Servings | |
INGREDIENTS
| 3 | Canned pineapple rings in | |
| juice each cut into | ||
| 4 | Pieces | |
| 6 | Cherry tomatoes, washed | |
| 6 | Button mushrooms, washed | |
| 2 | Courgettes, washed each cut | |
| into 6 chunks | ||
| 2 | t | Olive oil |
| 125 | Pineapple juice from can | |
| made up with water | ||
| if necessary | ||
| 4floz | ||
| 1 | T | Vinegar |
| 2 | T | Tomato puree or ketchup |
| 1 | t | Wholegrain mustard |
| optional | ||
| 1 | t | Cornflour, blended in a |
| little | ||
| cold water |
INSTRUCTIONS
Preheat the grill to a moderate setting. Thread the hotdog pieces, pineapple, tomatoes, mushrooms and courgettes onto 6 small wooden skewers. Brush over the olive oil. Grill for 6-8 minutes. Turn over the skewers after 3-4 mintues to cook the other side. *Meanwhile, place all the sauce ingredients in a small saucepan. Heat gently, stirring all the time until the sauce starts to boil. Simmer gently for 1 minute and serve with the sausage totem poles. Converted by MC_Buster. NOTES : A fun recipe for children to make with a delicious tangy sauce. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 133
Calories From Fat: 24
Total Fat: 2.7g
Cholesterol: 0mg
Sodium: 12.5mg
Potassium: 448.4mg
Carbohydrates: 28.6g
Fiber: 2.4g
Sugar: 20.9g
Protein: 1.6g