PIBs & Pineapple BBQ skewers
Grilled pineapple, zesty lime and sweet chilli just sing the bright and sunny flavours of the Caribbean. Try these easy skewers when you next fire up the barbie.
Ingredients
Makes 2 large skewers
3 spring onions
1 pack The Jolly Hog Pigs in Blankets
8 large pineapple wedges
4 tbsp sweet chilli sauce
TO SERVE
2 limes
Chilli sauce
YOU WILL NEED
2 long, metal BBQ skewers
Method
1. First, preheat the grill or BBQ to medium to high heat. Top and tail the spring onions before cutting into three.
2. Thread a pig in blanket on to the skewer followed by the spring onion and pineapple wedge. Repeat this pattern another three times so there are four of each ingredient on the skewer then finish with a final pig in blanket. Repeat with the second skewer.
3. Drizzle on a tablespoon of chilli sauce on to one side of the skewer. If cooking under the grill, place sauce side up, if cooking on a BBQ, place sauce side down.
4. Allow the skewer to cook for 3-4 minutes until the sausage is cooked on one side and the pineapple and spring onion is beginning to char.
5. Flip the skewer and drizzle over the remaining 2 tablespoons of chilli sauce and place back under the grill on or the BBQ and grill the other side for a further 3-4 minutes.
6. Place the skewers on a large serving board or plate. Take one lime and finely grate over the zest. Slice the second lime into wedges and serve alongside the skewers with a bowl of sweet chilli sauce for extra dipping.
The Pigs in Blankets cookbook by The Jolly Hog, Ebury Press, RRP £9.95, available online & from all good bookshops
More Recipes Ideas
Method
1. First, preheat the grill or BBQ to medium to high heat. Top and tail the spring onions before cutting into three.
2. Thread a pig in blanket on to the skewer followed by the spring onion and pineapple wedge. Repeat this pattern another three times so there are four of each ingredient on the skewer then finish with a final pig in blanket. Repeat with the second skewer.
3. Drizzle on a tablespoon of chilli sauce on to one side of the skewer. If cooking under the grill, place sauce side up, if cooking on a BBQ, place sauce side down.
4. Allow the skewer to cook for 3-4 minutes until the sausage is cooked on one side and the pineapple and spring onion is beginning to char.
5. Flip the skewer and drizzle over the remaining 2 tablespoons of chilli sauce and place back under the grill on or the BBQ and grill the other side for a further 3-4 minutes.
6. Place the skewers on a large serving board or plate. Take one lime and finely grate over the zest. Slice the second lime into wedges and serve alongside the skewers with a bowl of sweet chilli sauce for extra dipping.
The Pigs in Blankets cookbook by The Jolly Hog, Ebury Press, RRP £9.95, available online & from all good bookshops
