Ontario Tender Fruit : Recipe : Cherry Kebabs

tip

Soak bamboo skewers in water to prevent burning during cooking.

2 cups	frozen sweet or tart cherries	(500 mL)
2 cups	pineapple chunks	(500 mL)
1/4 cup	red wine vinegar	(60 mL)
2 tbsp	olive oil	(30 mL)
1 tbsp	honey	(15 mL)
1/2 tsp	curry powder, or to taste	(3 mL)

Partially thaw cherries, then thread them alternately with pineapple on bamboo skewers.
In a small bowl, combine vinegar, oil, honey and curry powder; mix well.
Place kebabs on broiler pan; broil 4 to 6 inches from heat. (Or grill over medium coals.)
Brush with vinegar mixture.
Cook 4 to 5 minutes, turning and basting with additional sauce after each turn.