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Grilled prosciutto-wrapped spiced pineapple spears
Prep time: 20 minutes Grill time: 8-10 minutes Serves 8
Cindy Coon of Carmichael was looking for a good, easy summertime appetizer to serve at a cookout.
This recipe comes from Weber’s New Real Grilling, The Ultimate Cookbook for Every Backyard Griller”, by Jamie Purviance (Houghton Mifflin Harcourt, 2013, 335 pages, $24.99).
¼ cup thinly sliced scallions, white and light green parts only
1 jalapeno chile pepper, roughly chopped (wear gloves)
1 tablespoon peanut oil
1 tablespoon peeled, minced fresh ginger
1 tablespoon packed dark brown sugar
½ teaspoon dried thyme
½ teaspoon ground allspice
½ teaspoon ground cinnamon
½ teaspoon kosher salt
1 large pineapple, peeled, cored and cut into 16 spears, each about 1-inch by 5-inches
32 thin slices prosciutto, about 1 pound total
Prepare the grill for direct cooking over high heat, 450 to 550 degrees.
In a food processor or a blender, combine the paste ingredients.
Process until a chunky paste forms, scraping down the sides of the bowl at least once.
Coat each pineapple spear with about 1 teaspoon of the paste and then wrap each spear with two prosciutto slices. Grill the spears over direct high heat with the lid closed, until the prosciutto is crisp on all sides, 8 to 10 minutes, turning occasionally. Serve immediately.
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