BBQ Chipotle Halloumi & Pineapple Sticks.
These cheese and pineapple skewers are a BBQ twist on the classic party hedgehog, but SO much better! So simple and so tasty. This recipe makes about 4-6 skewers, depending on how chunky you want them.
Note on barbecuing: For all my BBQ recipes i use the Japanese style of grill called a Kamado (big ceramic egg-shape!). Kamado barbecues makes it easy to control the temperature and achieve an even cook, not dissimilar to an oven. If you’re using a different type and have difficulty controlling the temperature, you will need to adjust cooking times accordingly. For some recipes (including this one) a similar effect can be achieved by doing the majority of the cooking in an oven /on a hob before finishing it on the BBQ.
Ingredients.
4-6 small skewers, soaked in water for 1hr (if wooden)
250g halloumi, broken/cut into 8 or 12 chunks, depending on whether you want 4 or 6 skewers
300g pineapple, cut into 8 or 12 chunks (as above)
Chipotle Glaze:
EITHER: 2 tbsp of your favourite chipotle glaze, e.g. this one from Gran Luchito
OR: 2 tbsp chipotle paste mixed with 1 tbsp honey/maple syrup, plus salt to taste
Equipment.
barbecue
wooden skewers
pastry brush
Method.
Skewer the cheese and fruit onto the skewers. 2 halloumi chunks and 2 pieces of pineapple per skewer is a good amount
Place them on a hot bbq and brush with the glaze
After a few minutes, turn them over and brush them again, using up all the glaze
When lightly charred, remove from the bbq and serve immediately!
