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Pancetta & Pineapple Skewers

Scott Phillips

Yield: Yields 12 skewers.

Servings: six.

The pancetta and pineapple are a sweet and salty contrast and this quick, easy appetizer benefits from the subtle smokiness of a pimentón vinaigrette marinade.


  • 4 oz. pancetta, cut into twenty-four 1/2- to 3/4-inch cubes
  • 6 oz. pineapple (about 1/2 small pineapple), peeled and cut into twenty-four 1/2- to 3/4-inch cubes
  • Twelve 8-inch bamboo skewers, soaked in water
  • 1 recipe Pimentón Vinaigrette

Nutritional Information

  • Nutritional Sample Size based on six servings
  • Calories (kcal) : 160
  • Fat Calories (kcal): 130
  • Fat (g): 15
  • Saturated Fat (g): 3.5
  • Polyunsaturated Fat (g): 1.5
  • Monounsaturated Fat (g): 9
  • Cholesterol (mg): 15
  • Sodium (mg): 450
  • Carbohydrates (g): 5
  • Fiber (g): 1
  • Protein (g): 3


  • 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.


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