| Prep: 20 mins | Cook: 10 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 300 | 0.5g | 0g | 75g |
| sugars | fibre | protein | salt |
| 63g | 9g | 3g | 0.01g |
When it comes to blending vibrant flavors and optimizing for health benefits, there’s scarcely a recipe I keep closer to my heart than Gac fruit and pineapple kabobs. A real family favorite, and a consistent hit at our New England kitchen gatherings, these fruity wonders pay perfect homage to my Boston roots while offering a welcomed departure from the more traditional Irish dishes of my heritage.
A nod to tropical versatility
In lieu of my Irish grandparents’ potato-favored comfort meals, the Gac fruit and pineapple kabobs bring a refreshing tropical twist that merges two fruit kingdoms: the Gac from Southeast Asia and pineapple, a flavorsome sweetheart from South America. This recipe is perfect for those days when, after a long Boston winter, you crave an exotic, yet simple, fruity treat.
Betting On Nutritional Richness
What I love about this recipe is not just the explosion of flavors, but the incredible health benefits hidden beneath those bright hues. The Gac fruit, for instance, is one of nature’s most generous sources of beta-carotene and lycopene, antioxidants known for their numerous health advantages.
Beneath its prickly exterior, the pineapple comes packed with bromelain, an enzyme that aids digestion, reduces inflammation, and even helps with sinus problems – a plus for those early spring sniffles in Boston. And, let’s not forget the ginger and cayenne pepper, popular in many cultures for their potent anti-inflammatory and metabolic benefits.
Perfect Pairings and Serving Suggestions
Though the Gac fruit and pineapple kabobs stand brilliantly on their own, they pair wonderfully with lighter dishes like fresh salads or grilled seafood – a true tribute to the New England heritage. Just the thought of crisp lettuce or succulent lobsters, with a side of these vibrant, juicy kabobs, and the day becomes a lot brighter, regardless of the weather!
And for those afternoons when you want to add a sweet and tangy zing to your barbecues – whether it’s Laura’s favorite chicken grill or some of our beloved New England clambakes – these kabobs can turn into the most wanted skewered treasures. Slathered with raw honey and fresh lime juice, no barbecue dish is complete without them.
So, next time you’re up for some kitchen exploration with an added health bonus, give these Gac fruit and pineapple kabobs a try. It’s a recipe worth cherishing, one that has brought joy to our humble Boston abode and to little moments we share as a family.
What You’ll Need
- 2 large Gac fruits
- 1 large ripe pineapple
- 1 cup of raw honey
- 1/2 cup of fresh lime juice
- 2 tablespoons of freshly grated ginger
- 1/8 teaspoon of ground cayenne pepper
- 6 wooden skewers, soaked in water for 30 minutes
Method
Step One
Start by prepping your fruits. Cut the Gac fruits and pineapple into equal-sized chunks. Make sure the pieces are large enough to thread onto your skewers.
Step Two
Next, you’ll be setting up your honey lime dip. Pour the raw honey into a bowl, then add the fresh lime juice, grated ginger, and ground cayenne pepper. Whisk thoroughly until everything is fully integrated.
Step Three
It’s time to dip your fruits. Using a brush or a spoon, coat all the pieces of Gac fruit and pineapple in the honey mixture. Make sure all sides are thoroughly covered.
Step Four
After ensuring your skewers have been soaked in water for at least 30 minutes, begin threading the fruit onto them, alternating between the Gac fruit and pineapple chunks. Remember, the soaking of the skewers is to prevent them from burning on the grill.
Step Five
Fire up your grill to a medium-high heat. Once at the right temperature, place your kabobs onto the grill. Turn them every two minutes to ensure even cooking.
Step Six
After grilling, serve your kabobs while they’re hot. For an extra pop of flavor, drizzle some leftover honey mixture over the top. Enjoy your Gac fruit and pineapple kabobs!
