You will need
1 pineapple, peeled and halved lengthways
2 T (30 ml) sugar
± ½ cup (125 ml) Ina Paarman’s Smokey Chipotle Marinade & Baste
Method
Soak wooden sosatie sticks in water.
Cut the pineapple halves into four long pieces and thread each piece lengthways onto a sosatie stick.
Roll the pineapple kebabs in sugar.
Cook over a braai fire or heat a griddle pan and grill pineapple until marked.
Brush with Chipotle Baste, grill a little longer.
Serve with Chipotle Baste as a dipping sauce on the side.