RECIPES FOR PINEAPPLE

BBQ PINEAPPLE

Peel and cut pineapple into slices ½ inch thick or into wedges. If desired marinate in white wine and rum for no less that 2 hours.

Cook over a hot heat for 5-10 mins each side, or until starting to brown.

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SWORDFISH & PINEAPPLE SKEWERS ON COUS COUS

3 pounds swordfish cut into 1 to 1 1/2 inch squares
1 ripe pineapple cored, peeled and cut into 1 inch squares
2 red bell peppers
1 yellow onion
8 8 inch skewers soaked in water for 1/2 hour
12 grilled asparagus spears cut into 1/4 cubes
1 grilled red pepper cut into 1/4 cubes
1/2 bunch mint finely diced
3 cups cous cous
5 cups chicken stock

Marinade:
1/2 cup Hoisin sauce
1/4 cup soy
1 tablespoon fresh grated vinegar
1 tablespoon garlic
1/4 cup rice wine vinegar

Order they should be skewered: First the onion, then the red bell and finally swordfish. There should be three pieces of swordfish per skewer. Marinate overnight. Cook skewers on a 350F grill about 3.5 minutes on two opposite sides or BBQ.

Cous Cous: In a shallow pan, add boiling chicken stock or veg bouillon to cous cous. Cover and stand for 10 to 15 minutes. Add vegetables. Fluff with fork. Salt and pepper to taste.

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