Broiled Pineapple-Scallop Kabobs: A Taste of the Tropics

The first time I tasted this combination of sweet pineapple, savory scallops, and a hint of chili spice, I was at a beachside barbecue in the Caribbean. The sun was setting, casting a golden glow on the water, and the air was filled with the scent of grilling seafood. These kabobs, glistening with a tangy glaze, were the perfect embodiment of that carefree, tropical evening. Even now, years later, making them brings back a flood of happy memories and transports me right back to that sandy beach.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Servings: 4
• Dietary Type: Pescatarian, Gluten-Free (check chili sauce ingredients)

Ingredients

• 12 ounces frozen loose-packed scallops
• 1 tablespoon lemon juice
• 15 ounces pineapple chunks, drained
• 1 medium green pepper, cut in 3/4 inch squares
• 1/3 cup chili sauce
• 2 tablespoons orange marmalade

Equipment Needed

• Colander
• Cutting board
• Knife
• 4 skewers
• Broiler pan with rack
• Small bowl
• Spoon or brush

Instructions

1. Begin by placing the frozen scallops in a colander in the sink. Run cold water over them for about 5 minutes, or until they are partially thawed. This step is crucial for ensuring the scallops cook evenly and don’t become rubbery.
2. Once the scallops are partially thawed, take a look at their size. If any of the scallops are particularly large, use a knife to cut them in half. This will help them cook more evenly on the skewers and prevent some pieces from being overcooked while others remain undercooked.
3. Transfer the scallops to a cutting board. Sprinkle them with lemon juice. The lemon juice not only adds a bright, fresh flavor but also helps to tenderize the scallops slightly.
4. Now it’s time to assemble the kabobs. On each of the 4 skewers, alternate threading the scallops with the pineapple chunks and green pepper squares. Be mindful of the order and spacing for an appealing presentation. A good strategy is to start and end each skewer with a piece of green pepper – it helps to hold everything in place.
5. Place the assembled kabobs on a rack positioned inside an unheated broiler pan. This allows the hot air to circulate evenly around the kabobs, promoting even cooking.
6. In a small bowl, stir together the chili sauce and orange marmalade. This combination creates a sweet and spicy glaze that complements the flavors of the scallops, pineapple, and green pepper perfectly. The chili sauce adds a pleasant kick, while the orange marmalade contributes a citrusy sweetness and helps to create a beautiful caramelized finish.
7. Position the broiler pan in your oven so that the kabobs are 3-4 inches from the heat source. Broil for 6 minutes. Keep a close eye on them during this time, as broilers can vary in intensity.
8. After 6 minutes, carefully turn the kabobs over. Using a spoon or brush, generously brush the tops with the chili sauce mixture. This glaze will caramelize and add a beautiful color and flavor to the scallops and vegetables.
9. Broil the kabobs for another 5-6 minutes, or until the scallops are cooked through. The scallops should be opaque and firm to the touch, but not rubbery. An internal temperature of 145°F (63°C) is ideal.
10. Before serving, brush the kabobs with any additional sauce. This will enhance the flavor and create a glossy finish.

Expert Tips & Tricks

• To prevent the skewers from burning under the broiler, soak wooden skewers in water for at least 30 minutes before assembling the kabobs.
• For a deeper smoky flavor, consider grilling the kabobs instead of broiling them.
• If you don’t have orange marmalade on hand, you can substitute it with apricot jam or even a bit of honey.
• Don’t overcrowd the skewers. Overcrowding can prevent the scallops from cooking evenly.
• If you are using particularly thick scallops, you may need to adjust the broiling time accordingly.
• For a richer flavor, marinate the scallops in the chili sauce mixture for 30 minutes before assembling the kabobs.
• If the green pepper starts to brown too quickly, you can move the kabobs further away from the broiler.

Serving & Storage Suggestions

These Broiled Pineapple-Scallop Kabobs are delicious served hot off the broiler, garnished with a sprinkle of fresh cilantro or a squeeze of lime juice. They make a fantastic appetizer or a light and flavorful main course. Serve them with a side of rice, quinoa, or a fresh salad for a complete meal.

Leftover kabobs can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, you can gently warm them in a skillet over medium heat, or broil them for a few minutes until heated through. Be careful not to overcook them, as the scallops can become tough. Freezing is not recommended, as it can affect the texture of the scallops. Do not leave at room temperature for more than 2 hours.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	177.4 kcal	N/A
Calories from Fat	5g	3%
Total Fat	0.6 g	0%
Saturated Fat	0.1 g	0%
Cholesterol	20.4 mg	6%
Sodium	644.5 mg	26%
Total Carbohydrate	32.2 g	10%
Dietary Fiber	2.8 g	11%
Sugars	24.6 g	98%
Protein	11.6 g	23%

Variations & Substitutions

• For a vegetarian option, substitute the scallops with firm tofu or halloumi cheese.
• Add other vegetables to the kabobs, such as red onion, zucchini, or bell peppers of different colors.
• For a spicier kick, add a pinch of red pepper flakes to the chili sauce mixture.
• Use fresh pineapple instead of canned for a more vibrant flavor.
• Try different types of fruit, such as mango or strawberries.

FAQs (Frequently Asked Questions)

Q: Can I use frozen pineapple chunks instead of fresh?
A: Yes, frozen pineapple chunks work perfectly well in this recipe. Just make sure to thaw and drain them before using.

Q: How can I tell if the scallops are cooked through?
A: The scallops should be opaque and firm to the touch. Avoid overcooking, as they can become rubbery.

Q: Can I prepare the kabobs ahead of time?
A: You can assemble the kabobs a few hours in advance and keep them refrigerated until ready to broil.

Q: What if I don’t have a broiler?
A: You can also grill the kabobs over medium heat.

Q: Can I use different types of chili sauce?
A: Yes, feel free to experiment with different chili sauces to find your favorite flavor combination. A sweet chili sauce or a Korean gochujang would work well.

Final Thoughts

I hope you enjoy creating these delightful Broiled Pineapple-Scallop Kabobs as much as I do. The combination of sweet, savory, and spicy flavors is truly irresistible, and they’re incredibly easy to make. Don’t be afraid to experiment with different variations and substitutions to create your own unique twist. I would love to hear your feedback, so please leave a comment below and let me know how they turned out. Consider pairing these kabobs with a refreshing coconut rice and a crisp glass of Sauvignon Blanc for a truly memorable meal!