Put the pancetta in a small pot, cover it with cold water, and bring to a boil. As soon as the water boils, drain the pancetta in a colander and let it cool slightly.
Heat a gas grill to medium high or prepare a medium-hot charcoal fire. Thread two pancetta cubes and two pineapple cubes onto each skewer, alternating the pancetta and the pineapple. Put the skewers in a large Pyrex baking dish (or other large nonreactive container) and pour the Pimentón Vinaigrette over the skewers, turning to coat them completely. Grill the skewers (covered on a gas grill, uncovered on a charcoal grill), checking for flare-ups and turning and flipping the skewers as necessary to cook on all sides until the pancetta is crisp, about 6 minutes total.
Make Ahead Tips
The skewers can be assembled up to 1 day ahead and marinated up to 4 hours ahead and refrigerated.
nutrition information (per serving):
based on six servings;
Photo: Scott Phillips