Our bakery has a large selection of breads, rolls, and pastries - baked hot and fresh every day. From our ovens to the dinner table, your bread is ready. More »
¼ lb. pancetta, cut into twenty-four ½ to ¾ inch cubes
6 oz. pineapple (about ½ small pineapple) peeled and cut into twenty-four ½ to ¾ inch cubes
12, 8-inch bamboo skewers, soaked in water
1 recipe Pimenton Vinaigrette
Preparation
Put the pancetta in a small pot, cover it with cold water, and bring to a boil. As soon as the water boils drain the pancetta in a colander and let it cool slightly.
Heat gas grill to medium high or prepare a medium-hot charcoal fire
Thread two pancetta cubes and two pineapple cubes onto each skewer, alternating the pancetta and the pineapple. Put the skewers in a large Pyrex baking dish or other large nonreactive container and pour the vinaigrette over the skewers, turning to coat them completely. Grill the skewers, checking for flare-ups and turning and flipping the skewers as necessary to cook on all sides until the pancetta is crisp, about 6 minutes total.
