Ingredients: 1/2 cup mango chutney 1/2 cup orange juice 1/4 cup sweet and tangy barbecue sauce 8 pineapple chunks, each about 1-inch square 12 large prawns, peeled and deveined 12 large sea scallops 8 cherry tomatoes 8 pearl onions, blanched and peeled Directions:1. In a food processor or blender purée chutney, orange juice, and barbecue sauce until smooth. 2. Thread four 12-inch skewers in the following order: pineapple, prawn, scallop, tomato, onion, prawn, scallop, tomato, onion, prawn, scallop, pineapple. 3. Brush skewers liberally with sauce and place in center of cooking grate. Grill 6 to 8 minutes or until prawns are pink and scallops are opaque, turning and brushing liberally with sauce again halfway through grilling time. Serve with remaining sauce for dipping. |