Grilled BBQ Fry’s Southern Fried Strips & Pineapple Skewers

Fire up the grill and dive into these BBQ southern fried strips and pineapple skewers, made with Fry’s Flexitarian Range!

Makes: 15-20
Prep time: 15 minutes
Cook time: 20 minutes
Difficulty: easy

Ingredients:

BBQ Sauce:

  • oil for frying
  • ¼ onion, finely chopped
  • 2 garlic cloves, finely chopped/minced
  • ¼ C (60 ml) tomato sauce
  • ¼ C (60 ml) Soy sauce
  • 2 Tbsp (30 ml) sugar
  • 2 Tbsp (30 ml) apple cider vinegar
  • 1 Tbsp (15 ml) Dijon mustard
  • 2 tsp (10 ml) smoked paprika
  • 2 tsp (10 ml) chilli sauce (optional)
  • salt and pepper

Skewers:

  • 1 small red pepper, deseeded and sliced into chunks
  • ¼ medium-sized pineapple, peeled and cut into chunks
  • 1 pack of Fry’s Southern Fried Strips, halved
  • oil for drizzling
  • salt and pepper
  • mini kebab sticks
    a grill pan or gas BBQ

To Serve:

  • salt and pepper
  • 1 Tbsp (15 ml) chopped chives
  • BBQ sauce (as made above)
  • slices of cucumber (optional)
  • lime wedges for squeezing

How To Make Grilled BBQ Fry’s Southern Fried Strips & Pineapple Skewers

BBQ Sauce:

  1. Set a small saucepan over medium heat. Add a splash of oil, then fry the onion for 2-3 minutes until softened. Add the garlic and fry for another minute until fragrant.
  2. Add the rest of the ingredients and whisk well to combine. Bring to a boil, then remove from the heat and set aside.

Skewers:

  1. To make the skewers, thread a piece of red pepper onto the stick followed by a piece of pineapple, then a Fry’s Southern Fried Strips. Note: Try to keep all the elements on the skewer roughly the same size so that everything has contact with the grill, otherwise you will have uneven charring. Drizzle the kebabs with a little oil and season with salt and pepper.
  2. Grill over medium-high heat for 2 minutes per side to char, then brush with BBQ sauce and continue grilling for another 2 minutes per side to caramelise the sauce.

To Serve:

  1. Lay the kebabs out on a platter with slices of cucumber in-between for freshness. Give a final crack of seasoning and garnish with chives. Serve with limes for squeezing over and extra BBQ sauce for dipping on the side.