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Pineapple Lamb Islander Recipe
|Lamb leg||4 Pound (1 Leg)|
|Canned pineapple slices||30 Ounce, quartered (1 Large Can)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Wine vinegar||1⁄4 Cup (4 tbs)|
|Catsup||1⁄4 Cup (4 tbs)|
|Sauterne||1⁄2 Cup (8 tbs)|
|Cooking oil||3 Tablespoon|
|Seasoned salt||2 Teaspoon|
|Prepared mustard||1 Tablespoon|
|Mint sprig||2 , bruised|
|Garlic||2 Clove (10 gm), halved|
|Canned onions||12 Small|
|Plum tomatoes||12 Small|
Serving size: Complete recipe
Calories 5699 Calories from Fat 2940
% Daily Value*
Total Fat 327 g503%
Saturated Fat 146.3 g731.6%
Trans Fat 0 g
Cholesterol 1378.7 mg
Sodium 13801.3 mg575.1%
Total Carbohydrates 316 g105.4%
Dietary Fiber 47.8 g191.2%
Sugars 225.7 g
Protein 362 g724.7%
Vitamin A 46.3% Vitamin C 460.8%
Calcium 156.3% Iron 201.9%
*Based on a 2000 Calorie diet
Drain pineapple; reserve 1/2 cup syrup.
Combine reserved pineapple syrup with lemon juice, vinegar, catsup, sauterne, oil, salt, mustard and oregano.
Add mint and garlic; combine with vinegar mixture thoroughly.
Stir vinegar mixture into lamb; refrigerate, covered, for several hours or overnight.
Remove mint and garlic.
Thread 4 lamb cubes on each skewer.
Grill over hot coals until lamb is brown on outside and faintly pink inside.
Brush with marinade frequently, turning often.
Thread pineapple on end of skewer, just before lamb is of desired doneness.
Grill for several minutes, until pineapple is heated through and browned.
Thread onions and tomatoes on separate skewers; grill, brushing with marinade, until heated and lightly brown.