John Myers
Pineapple and Bacon Skewers for Salad, Fruity, Smoky, Delicious
The perfect pineapple and bacon skewers for salad, fruity, smoky, delicious recipe with a picture and simple step-by-step instructions.
- 1 head Romaine lettuce
- 2 Discs Pineapple canned
- 8 Discs Breakfast bacon
- 2 Wooden skewers
- 1 packet Salad Coronation Herbs d. Provence
- 1 teaspoon Sugar
- 3 Splash Maggi wort
- 3 tablespoon Water
- 3 tablespoon Walnut oil
- 1 teaspoon Oil for frying skewers
- Clean, wash, spin dry the romaine lettuce and place in a bowl. Shake the lettuce topping with sugar, Maggi seasoning, water and walnut oil vigorously in a screw-top glass.
- Quarter the pineapple slices and wrap each piece in a slice of bacon, then stick on wooden skewers.
- Shortly before serving, fry the skewers with 1 teaspoon of oil in a pan over medium heat until golden brown on both sides (this goes very quickly), remove.
- Pour the salad sauce into the pan, toss the set of roast skewers a little (this gives a delicious bacon note) and then pour the sauce over the salad in the bowl.
- Mix well, distribute on plates and serve with the pineapple and bacon skewers.
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