Spicy Grilled Pineapple & Chorizo Skewers

Allergens

Soy (in soy sauce), gluten (may be present in chorizo depending on brand)

Ingredients

• 1 large fresh pineapple, peeled and cored
• 2 cups chorizo sausage (preferably Spanish or Mexican)
• 1/4 cup soy sauce
• 1/4 cup brown sugar
• 2 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tsp crushed red pepper flakes
• Wooden skewers

Instructions

1. Slice pineapple into 1 inch thick rounds and then into bite sized chunks. Cut chorizo into similar sized pieces.
2. In a small bowl, whisk together soy sauce, brown sugar, rice vinegar, garlic, and red pepper flakes. Set aside.
3. Thread pineapple and chorizo onto wooden skewers, alternating between the two.
4. Grill skewers over medium high heat for 3 4 minutes per side or until pineapple is caramelized and chorizo is cooked through. Brush with sauce every few minutes during grilling.
5. Remove from heat, let rest for a minute, and then serve immediately.

Chef’s Insight

The heat from the grill should be just right - not too high or too low, allowing the flavors to meld while still retaining their individual identities.

Notes

For best results, use fresh, ripe pineapple and high-quality chorizo.