4-5large jalapenos, cut into chunk and deveined and deseeded
1/4tspcrushed red pepper
Line large plate with wax paper. Mix first four ingredients together in bowl.
Form bite-size meatballs and place on lined plate. This should make about 20 meatballs. If you have more than one layer, be sure to separate the layers between wax paper.
Place plate in freezer and leave for about 15-20 minutes or until the meatballs are firm.
While the meatballs are in the freezer, chop up and prep all your veggies. Make sure the jalapenos are free from seeds and veins; otherwise they’ll be too hot!
After the veggie prep, combine all three glaze ingredients and mix well until blended.
Take meatballs out of the freezer when done and assemble skewers in the following order: meatball, jalapeno, 1 tomato and 2 pineapple chunks. Repeat until all skewers are completed.
Preheat grill to about 375⁰ and spray with nonstick grill spray.
Coat one side of the skewers with the glaze while still on the plate, and place glaze-side down on grill. Coat the other side with the glaze and let cook, about 10 minutes. Flip over and cook another 10 minutes.
Continue to rotate until skewers are completely cooked through.
Take off grill and enjoy!!
Pair with a side of brown rice or quinoa to complete the meal!