Polynesian scallop kebabs

Serves: 4

Ingredients

1 can (about 225 g) pineapple pieces
in natural juice
2 tablespoons cider vinegar
1 tablespoon soy sauce
21⁄2 tablespoons brown sugar
1 teaspoon peeled and grated ginger
2 teaspoons cornflour
24 scallops, about 600 g
2 large green capsicums, cut into 2.5-cm pieces
500 g cherry tomatoes
1⁄2 teaspoon freshly ground black pepper
1⁄4 teaspoon sea salt

Preparation

1. Soak 8 wooden skewers in cold water for 30 minutes, to prevent them from burning on the barbecue.

2. Drain the pineapple pieces and pour the juice into a small saucepan. Whisk in the vinegar, soy sauce, brown sugar and ginger, and bring to the boil. In a small bowl, blend 1 tablespoon of water and the cornflour until smooth, then whisk into the pineapple juice mixture. When the sauce returns to the boil, cook for 1 minute. Remove from heat and keep warm.

3. Lightly oil a hotplate or grill rack covered with foil and preheat to high heat. Alternately thread the scallops, capsicum, tomatoes and pineapple pieces onto the skewers. Season to taste with pepper and salt.

4. Cook the kebabs over direct heat, basting frequently with sauce, for about 2–3 minutes on each side or until cooked through.

5. Carefully push the food from 2 skewers onto each plate. To keep the food from falling apart, use a meat fork and gently slide a few ingredients at a time off the skewer. Serve hot.