Try this Ginger Basted Pineapple and Pepper Skewers recipe, or contribute your own.
Suggest a better descriptionThis is adapted from Linda West Eckherdts "Barbecue: In-doors and Out" (Lowell House/Contemporary Books). Thread pineapple and peppers onto either metal or soaked bamboo skewers. Combine ginger with butter and red pepper flakes, then brush onto kebabs. Grill over a not-too-hot fire until lightly browned, turning frequently, basting once or twice; 7 to 10 minutes will be more than enough cooking time. Serves 4 to 6. PER SERVING: 125 calories, 1 g protein, 18 g carbohydrate, 6 g fat (4 g saturated), 15 mg cholesterol, 50 mg sodium, 2 g fiber. Posted by Stephen Ceideberg; October 31 1992. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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Serving Size: 1 Serving (14g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 102 | ||
Calories from Fat: 102 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.5g | 15 % | |
Saturated Fat 7.3g | 36 % | |
Monounsaturated Fat 3g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 30.5mg | 9 % | |
Sodium 81.7mg | 3 % | |
Potassium 4.5mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0.1g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 102
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