Ingredients:
1 (16 ounce) cans pineapple chunks
1/4 cup dry red wine
2 tablespoons lemon juice
2 tablespoons vegetable oil
1 tablespoon honey
1 garlic cloves, minced
3 canned yams
3 very firm bananas
12 small white onions
Directions:
Drain pineapple; combine pineapple juice with wine, lemon juice, oil, honey, and garlic.
Cut the yams into 2-inch chunks and the bananas in 1-inch thick slices. Add yams, bananas, and onions to marinade. Let stand in refrigerator overnight, or for at least 2 hours at room temperature. Turn several times; drain, reserving marinade.
Alternately thread pineapple, yam, banana, and an onion, then repeat, ending with a cube of pineapple, on 12 skewers. Grill 5 inches above heat 8 to 10 minutes, turning skewers to brown all sides, brushing with marinade as you turn. Serves 12.
The Great International Barbecue Book.
Servings: 12
Time preparation: 10 min.
Time total: 20 min.