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Indonesian Pineapple Packets with Thai Satay Sauce

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Drop the hot dogs and burgers and grill up some veggies instead. Substitute any combination of fruit or vegetables or skewer them to make kebabs.

Drop the hot dogs and burgers and grill up some veggies instead. Substitute any combination of fruit or vegetables or skewer them to make kebabs.

Pineapple Packets

2 cups (500 mL) red onion, diced
4 medium carrots, sliced
1/2 fresh pineapple, peeled, cored, and cut into 1-inch (2.5-cm) cubes
1 Tbsp (15 mL) extra virgin olive oil
1 bunch broccoli
Cooked long-grain brown rice, cooked (optional)

Thai Satay Sauce

3/4 cup (175 mL) natural peanut butter
2 to 3 Tbsp (30 to 45 mL) tamari, to taste
2 cloves garlic, pressed
1 1/2 Tbsp (22 mL) lemon juice
1 1/4 cups (310 mL) water
Pinch of ground cayenne pepper, to taste

Preheat the barbecue grill to low heat. Prepare a large sheet of sturdy aluminum foil. Place onions, carrots, and pineapple on foil and drizzle with oil. Mix well. Fold foil around vegetables to form a package and place on bottom rack of grill. Meanwhile, cut broccoli into flowerets. After 5 minutes of grilling, carefully open the package and add broccoli. Mix well. Close package and cook another 10 minutes until veggies are tender and slightly crisp.

While Pineapple Packets are grilling, prepare Thai Satay Sauce. Place peanut butter in small saucepan. Add tamari, garlic, and lemon juice. Mix well. Gradually stir in water to make a creamy consistency. Place saucepan over medium heat and bring to boil, stirring constantly. Cook until thickened, about 8 to 10 minutes. Add cayenne pepper.

To serve, mound cooked rice onto serving plates and place vegetables on top. Drizzle with Thai Satay Sauce and serve immediately. Serves 4.

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