Pancetta & Pineapple Skewers

Pancetta & Pineapple Skewers
Photo by Scott Phillips


  • 6 oz. pineapple (about ½ small pineapple), peeled and cut into twenty-four ½- to ¾-inch cubes
  • 1 recipe Pimentón Vinaigrette
  • Twelve 8-inch bamboo skewers, soaked in water
  • 4 oz. pancetta, cut into twenty-four ½- to ¾-inch cubes

Put the pancetta in a small pot, cover it with cold water, and bring to a boil. As soon as the water boils, drain the pancetta in a colander and let it cool slightly. Heat a gas grill to medium high or prepare a medium-hot charcoal fire. Thread two pancetta cubes and two pineapple cubes onto eac...

View full recipe at Fine Cooking


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