GRILLED HAWAIIAN BITES WITH TANGY MUSTARD AND CREAMY BBQ SAUCES

Grilling intensifies the delicious flavor of pineapple, adding an extra burst of caramelized sweetness. The deli ham and grilled bell pepper complement the sweet fruit, turning this appetizer into a sweet and salty snack on a stick. This is a great appetizer for game day, especially if you’re a Green Bay Packer fan and want to add a little green and gold to your plate. Leftovers make a wonderful salad topping, just add lettuce and your favorite dressing.

Ingredients:
1 medium pineapple
4 medium or 3 large bell peppers
1 tablespoon olive oil
toothpicks
4 tablespoons mayonnaise, divided
4 tablespoons nonfat Greek yogurt, divided
2 tablespoons dijon mustard
2 tablespoons BBQ sauce

Directions:

  1. Trim and core pineapple, and slice into four large sections. Remove stem and seeds from the bell peppers and cut each into two halves. On a large platter, brush both sides of pineapple and bell pepper with olive oil.
  2. Heat a gas grill or prepare a charcoal grill to medium heat. Place pineapple and pepper on the grill and cook for four to five minutes per side, until produce is tender with lightly browned grill marks. Remove from grill and set aside until cool enough to touch.
  3. Lay ham flat on a cutting board and cut into 1 inch strips. Starting at one end, roll each piece into a tight roll. Cut pineapple and pepper into bite-size pieces.
  4. Prepare tangy mustard sauce by combining 2 tablespoons of mayonnaise, yogurt and dijon mustard in a small bowl and stirring until well combined. Similarly, combine and stir the remaining mayonnaise and yogurt with the BBQ sauce to create the creamy BBQ sauce.
  5. Thread toothpicks with bell pepper, ham and pineapple. Serve with two dipping sauces.

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