Maple & Pineapple Glazed Seafood Kebobs

Maple & Pineapple Glazed

I’ve always been a big fan of seafood and have always loved a big bowl of prawns at Christmas. I’ve also loved pineapple juice, and pancakes with maple syrup. Oh and bacon… So I was thinking why not put them all together?

This is dead set simple but one of the tastiest things you’ll ever cook. The only ‘trick’ is the glaze, but if you can melt some butter and stir with a spoon, you can make a glaze.

The ingredients for the kebobs are simple: prawns, scallops, streaky bacon and pineapple pieces. The glaze is just butter, maple syrup, pineapple juice, brown sugar and sherry. And the garden salad? Just lettuce, tomatoes, carrot, cucumber and capsicum.

To make the glaze, put some butter in a pan on your side burner and melt it down. Throw in some brown sugar, maple syrup and pineapple juice, with a teeny tiny bit of sherry and let it simmer gently. The key word here is gently. You want to keep it hot, but not too hot. If it gets too hot, it’ll turn into caramel. If this happens, put it aside to pour over your ice cream for dessert and start again.

To make your kebobs, start with a piece of bacon and thread it on, starting at the end of the piece of bacon. Then put on a scallop and thread the bacon over the top. Repeat the process with a prawn and a piece of pineapple and then start again. You’ll end up with your seafood and pineapple  sandwiched between two pieces of bacon, and who doesn’t love that once in a while?

Preheat your hotplate to a medium-high setting and work some Sunflower oil into the plate using a metal spatula. Put on your kebobs and turn them regularly. A quick safety tip: you’ll want some kind of gloves or oven mitts or even a tea towel to turn them: they get really hot, really quickly. Even the wooden ones.

You don’t want to close the lid on this cook as the scallops and prawns will cook too quickly and leave you with uncooked bacon. It’s always better when they finish at the same time.

Once the kebobs have cooked nicely, you want to put on your glaze. It needs to go on right at the end: you don’t want to burn the glaze which will happen due to the high sugar content. You can pour it on a little at a time with a spoon or you can brush it on tenderly with a glazing brush. Either way, keep some aside to pour over the finished kebobs later. Let the kebobs cook in the glaze for a just minute or so: the glaze needs to stick to the kebobs, but the kebobs don’t need to be cooked in the glaze.

After your take them off the grill, put them on a plate and tenderly drizzle the remaining glaze over the kebobs. Be sure to get a little glaze on all of the ingredients. Make sure you get some of it on the curves of the bacon: maple syrup and bacon is to die for! What you’ll end up with is a sticky, sweet, salty piece of heaven.

Serve your kebobs on a garden salad. Literally on the garden salad: you want the juices from the kebobs to dribble down over your salad as a dressing. Trust me: there is no such thing as too much when it comes to this meal!

What heavenly sinful dishes have you come up with? Let me know in the comments below.




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