(Pincho de Marisco)
- 1 ripe pineapple
- 1 ¼ pounds very large (about 15 per pound) shrimp, peeled and deveined
- 1 ripe but firm mango, peeled and cut into 1-inch cubes
- 3 jalapeno peppers, stemmed and seeded, cut into 1-inch pieces
- 1 pound large sea scallops (about 20), preferably dry
- 4 links chorizo, andouille or any smoked, garlicky sausage (about 1 pound), cut into 1-inch slices
- 2 red bell peppers, cored, seeded and cut into 1 ½-inch pieces
Makes 6 servings
Cut the crown off the pineapple, then cut a thin slice off the bottom so it doesn’t wiggle as you work with it. Working from top to bottom, cut off the peel from the pineapple, removing as many of the “eyes” under the peel as you can without wasting any pineapple. Save the peelings for Spicy Pineapple Vinegar . Cut the pineapple in quarters through the core from top to bottom. Lay the quarters flat and cut out the cores. Cut the quarters into about 1 ½-inch pieces.
Divide your ingredients into two groups: pineapple, scallops, chorizos; and bell pepper and shrimp, mango, and jalapeno. You will be using two skewers for each pincho—that will help the ingredients stay in place while you cook and turn them. Alternate ingredients from each group onto each double skewer, arranging them in whatever order you like.
Heat a gas grill to medium high or build a charcoal fire. Grill the skewers, turning them often, until the shrimp and scallops are cooked through and the vegetables are softened, about 15 minutes. Serve hot.