pineapple, rind removed, cored and cut into 8 pieces
kosher salt & freshly ground black pepper, to taste
Serving Size: 1 (454) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 137 g27 %
Total Fat 15.3 g23 %
Saturated Fat 5 g24 %
Cholesterol 36.2 mg
Sodium 1597.6 mg
Dietary Fiber 4 g16 %
Sugars 68 g272 %
Protein 14.9 g
Prep your outdoor grill and heat to about medium-high.
In a saucepan over medium-low heat, whisk the ingredients together. Simmer until it reduces by half.
To Assemble Kabobs:
Wrap each scallop with 1 piece of bacon. On each skewer, pierce a piece of red onion and push it to 1/2 inch form the bottom of the skewer. Pierce the scallop through the bacon and push it down to the red onion (leaving a little space). Pierce a chunk of mango, a piece of red pepper, one more bacon wrapped scallop and finally a chunk of pineapple. Season with salt and pepper, to taste. Continue until all 8 skewers are completed.
Put the kabobs on the outdoor grill and brush with the glaze to coat completely. Cook for about 2 minutes, rotate the skewers and reglaze. Repeat this step two more times. Reglaze and and serve hot!