Fresh Pineapple Kimchi Skewers

This snack takes me back to the streets of Thailand, ladies selling little bags of sliced fruits with a side of dried chili pepper flakes and salt. Our pineapple skewer was inspired by those flavors - sweet, salty with a spicy kick.

What you will need:

• whole pineapple

• 1 tbsp red onions or shallots, finely minced

• 1 tbsp fresh mint, chiffonnade

• 1-2 tbsp kimchi sauce (or to taste)

Preparation:

• Cut the top & bottom off the pineapple; remove the exterior around the fruit.

• Cut fruit in half, then cut each half into quarters.

• Remove the core from each quarter.

• Slice each quarter lengthwise into 3-4 wedges.

• Place wedges into a bowl, toss in red onions and kimchi sauce.  Mix gently with clean hands to ensure even coating. 

• Place in the fridge until ready to serve.  when serving, place each wedge through a bamboo skewer. Sprinkle with fresh mint chiffonnade (garnishing just prior to serving prevents wilting and discoloring).

* Can be made the night before to half hour before serving.  

* Keeps in the fridge for up to 2-3 days.

Other ideas:

• Doing a BBQ? feel free to throw the skewers on the grill to caramelize.

• Can also be made into a salad or salsa, using same ingredients, by simply cutting the fruit to appropriate size.

• Recipe is also suited for other fruits such as firm mangos, apples, jicama, asian/bosc pears.