Ginger basted pineapple and pepper skewers

MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Ginger Basted Pineapple and Pepper Skewers
  Categories: Vegetables, Ceideburg 2
       Yield: 4 servings
  
            No Ingredients Found
  
   1 large ripe pineapple, peeled and cut into good-sized chunks 1 green
   pepper, seeded, cut into big chunks 1 red pepper, seeded, cut into big
   chunks 8 small pieces preserved sugared ginger, chopped 1/4 cup melted
   butter Pinch red pepper flakes
   
   This is adapted from Linda West Eckherdt's "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.
  
 MMMMM