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Recipe: barbecued pineapple and haloumi skewers

gluten free
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Forget those cloyingly sweet skewers loaded with marshmallows and summer fruits – here’s a savoury twist on the childhood party favourite that will keep everyone of all ages happy. Stack your skewers up with pineapple, halloumi and bacon and pop them on the barbecue – easy!

Tip

  • If you’re using bamboo skewers, soak in water for at least 30 minutes to prevent them from burning.

If you liked this recipe, then try making these piña colada kebabs.

Barbecued pineapple and haloumi skewers

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(No Ratings Yet)
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Preparation Time15 MINUTES

Cooking Time10 MINUTES

Resting Time MINUTES

Serves4

LevelEasy


ingredients

½ pineapple

200g (1 small packet) halloumi, cut into chunks

4 rashers of smoked bacon

1 tbsp olive oil

Equipment

Barbecue

1

Remove the skin from the pineapple and cut into large chunks.

2

Thread the pineapple, ham and halloumi onto a metal or bamboo skewer.  Alternate the ingredients and keep adding them until the skewer is almost full.

3

Brush with oil and place on the barbecue or under a hot grill, turning every couple of minutes or until each side is golden.

4

Best eaten while still warm!

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Preparation Time15 MINUTES

Cooking Time10 MINUTES

Resting Time MINUTES

Serves4

LevelEasy


ingredients

½ pineapple

200g (1 small packet) halloumi, cut into chunks

4 rashers of smoked bacon

1 tbsp olive oil

Equipment

Barbecue

1

Remove the skin from the pineapple and cut into large chunks.

2

Thread the pineapple, ham and halloumi onto a metal or bamboo skewer.  Alternate the ingredients and keep adding them until the skewer is almost full.

3

Brush with oil and place on the barbecue or under a hot grill, turning every couple of minutes or until each side is golden.

4

Best eaten while still warm!

SHOW MORE
SHOW LESS

Forget those cloyingly sweet skewers loaded with marshmallows and summer fruits – here’s a savoury twist on the childhood party favourite that will keep everyone of all ages happy. Stack your skewers up with pineapple, halloumi and bacon and pop them on the barbecue – easy!

Tip

  • If you’re using bamboo skewers, soak in water for at least 30 minutes to prevent them from burning.

If you liked this recipe, then try making these piña colada kebabs.

Barbecued pineapple and haloumi skewers

1

Remove the skin from the pineapple and cut into large chunks.

2

Thread the pineapple, ham and halloumi onto a metal or bamboo skewer.  Alternate the ingredients and keep adding them until the skewer is almost full.

3

Brush with oil and place on the barbecue or under a hot grill, turning every couple of minutes or until each side is golden.

4

Best eaten while still warm!

SHOW MORE
SHOW LESS
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WRITTEN BY:
Rachel Khoo

Rachel is Khoollect’s Editor-in-Chief and the mastermind behind this whole adventure. In between f...

READ MORE BY Rachel Khoo

You decide

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Profile Photo
WRITTEN BY:
Rachel Khoo

Rachel is Khoollect’s Editor-in-Chief and the mastermind behind this whole adventure. In between f...

READ MORE BY Rachel Khoo

You decide

Your dream holiday destination

View Results

Loading ... Loading ...
Profile Photo
WRITTEN BY:
Rachel Khoo

Rachel is Khoollect’s Editor-in-Chief and the mastermind behind this whole adventure. In between f...

READ MORE BY Rachel Khoo

You decide

Your dream holiday destination

View Results

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