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Aloha BBQ with a Clever Wiki Sauce




Source of Recipe


The Clever Cleaver Brothers®


Recipe Introduction


Yields 18 appetizers


List of Ingredients




Kebobs:
6 1-inch pieces of pork tenderloin
6 1-inch pieces of chicken tenders
6 large shrimp; completely peeled, deveined and butterflied
1 20 oz. can of Dole® Pineapple Chunks in 100% pineapple juice
18 1-inch pieces of red pepper
18 4-inch wooden skewers

Wiki Sauce:
3 cloves minced garlic
1/2 cup roughly chopped fresh cilantro
1 teaspoon Cholula Hot Sauce
juice of 1 lemon
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 cup olive oil
1/2 cup macadamia nuts - crushed
1/4 cup grated parmesan cheese


Recipe



. Prep the pork, chicken and shrimp as described above. Drain the can of pineapple chunks, saving the juice for further use. Cut the red peppers. Hold all prepped ingredients in the refrigerator until ready to assemble kebobs.

2. On each of six skewers, place a piece of red pepper, pineapple and chicken. Place kebobs in a plastic container with an airtight lid and refrigerate.

3. Prepare and store six pork kebobs in same manner as the chicken kebobs.

4. For each of the six shrimp kebobs, skewer the shrimp tail leaving the rest of the shrimp dangling. Now skewer a piece of red pepper and a pineapple chunk and finish by skewering the head of the shrimp so it wraps around the pineapple and pepper. Place in a plastic container and cover with the reserved pineapple juice. Cover with an airtight lid and refrigerate.

5. To make the Wiki Sauce, in a small blender place the garlic, cilantro, hot sauce, lemon juice and salt & pepper and blend for 10 seconds. Slowly drizzle in the olive oil and add the nuts and cheese. Blend until smooth.

6. Oil the BBQ grill grates and heat to medium. Place all the kebobs on the grill and cook for approximately 2 minutes on each side or until done.

7. Remove to a platter and drizzle the Wiki Sauce over the meat and shrimp ends of the kebobs. Place the remaining sauce in a small bowl for dipping. Aloha Brahs!