Brazilian Cheese Skewer (Queijo Halloumi)

Recipe by Chef James Brickmore-Hutt

Halloumi cheese brushed with a sweet pineapple syrup and grilled to caramelized perfection, served with a refreshing pineapple mango salsa.

INGREDIENTS

5 cups DOLE® Pineapple Tidbits in 100% Pineapple Juice, drained & reserve juice

3 3/4 cups DOLE® Chef-Ready Cuts Mango Cubes, thawed

1/2 cup red onion, finely chopped

1/2 cup fresh cilantro, chopped

7 tbsp fresh lemon juice

1/2 cup jalapeños, diced

5 cups pomegranate seeds

5 tsp kosher salt

5 cups pineapple juice, reserved from pineapple mango salsa

2 1/2 cups brown sugar

30 (1-inch x 4-inch) sticks Halloumi

3/4 cup pomegranate molasses

10 cups Pineapple Mango Salsa sub-recipe

DIRECTIONS

1. Prepare Pineapple Mango Salsa:

Drain pineapple tidbits and reserve juice.

In a medium bowl, combine pineapple tidbits, mango cubes, red onion, cilantro, lemon juice, jalapeños, pomegranate seeds and kosher salt. Gently mix until fully combined. Cover and refrigerate.

2. Prepare Brazilian Cheese Skewers:

Soak 30 bamboo skewers in water.

Turn on grill and allow to reach high temperature.

In a small saucepan, combine reserved pineapple juice and brown sugar. Bring to a simmer until slightly thickened, 2-3 minutes.

Remove skewer from water and skewer the cheese. Brush each cheese slice with the prepared pineapple brown sugar syrup on both sides.

Grill cheese over medium-high heat for about 2 minutes per side, brushing one side with pomegranate molasses. Cook until grill marks can be seen.

Serve:

Place three grilled cheese skewers on a serving dish and garnish with 1/2 cup of pineapple mango salsa.

Prep: 35 mins 10 Servings