1 1/2 kg of large, shell-on and cleaned Camero, 1 can of pineapple syrup, 1/2 cup of spicy ketchup, 2 tablespoons of olive oil, optional pepper sauce, 1 green bell pepper cut into large chunks
1 1/2 kg of large, shell-on and cleaned Camero, 1 can of pineapple syrup, 1/2 cup of spicy ketchup, 2 tablespoons of olive oil, optional pepper sauce, 1 green bell pepper cut into large chunks
Drain the pineapple syrup and reserve 2 tablespoons
Set aside
Mix together the ketchup, olive oil, and pineapple syrup
If desired, add a few drops of pepper sauce. Reserve
Thread Camero, pineapple chunks, and bell pepper pieces onto 4 skewers, alternating the ingredients
Baste well with the marinade
Grill over medium heat, turning occasionally and basting frequently, until cooked through
Serve hot.
