Street Food Fusion: Grilled Pineapple and Bacon Skewers with Spicy Mango Chutney

Allergens

Sulfites (in the chutney)

Ingredients

• 1. 4 slices bacon 2. 1 pineapple, peeled, cored, and cut into bite
• sized chunks 3. 1/4 cup sugar 4. 1/4 cup apple cider vinegar 5. 1 ripe mango, diced 6. 1 jalapeno, seeded and finely chopped 7. 2 tbsp fresh cilantro, chopped 8. 1 tsp ground cumin 9. Salt and pepper, to taste 10. Wooden or metal skewers

Instructions

1. In a small saucepan, combine sugar and apple cider vinegar. Bring to a boil, then reduce heat and simmer until sugar is dissolved. Remove from heat and let it cool.
2. In a large bowl, mix diced mango, chopped jalapeno, fresh cilantro, ground cumin, salt, and pepper. Stir in the cooled sugar vinegar mixture. Cover and refrigerate until ready to serve.
3. Preheat grill or grill pan to medium high heat. Thread bacon and pineapple chunks onto skewers alternately. Grill for 2 3 minutes per side, or until desired doneness is reached.
4. Serve immediately, topping the grilled skewers with a generous dollop of spicy mango chutney.

Chef’s Insight

Grilling the pineapple adds a smoky depth of flavor that pairs perfectly with the sweetness of the fruit and balances the heat from the chutney.

Notes

For an additional touch of flavor, you can brush the skewers with a little barbecue sauce or honey during grilling.