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Caramelised Pineapple and Mango With Orange And
2 340 g tubs fresh pineapple chunks
1 Mango; peeled, stoned and cubed
6 tb Dark rum
2 tb Dark muscovado sugar
3 tb Golden syrup
1 200 millilit natural Greek yogurt
2 lg Oranges; peeled and segmented
2 Passion fruit; halved and seeds scooped out
Freshly chopped mint; (optional)
Thread the pineapple (reserving the juice) and mango onto wooden or metal skewers and place in a flat dish.
Spoon over the rum and muscovado sugar, turn to coat evenly and leave to stand for at least 10 minutes.
Preheat the grill and line the grill pan with foil. Arrange the kebabs in the grill pan and grill for 5-6 minutes each side until golden.
Meanwhile, transfer the remaining marinade to a small saucepan, with the reserved juice and golden syrup. Bring to the boil and simmer gently until reduced and syrupy. Add a little extra rum if liked.
Serve the kebabs hot or cold with the syrup poured over. Serve with the yogurt, with the orange and passion fruit stirred in. Sprinkle over the chopped mint if using.
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