- 1 box of Coraya Suprêmes
- 18 skewers
- 18 thick slices of chorizo
- 2-3 tinned pineapple slices, cut into triangles
- 2 tbsp olive oil
- 4 tbsp oil
- 4 tbsp granulated sugar
- 4 tbsp soy sauce
- 4 tbsp balsamic vinegar
Assemble the skewers by threading on each skewer a slice of chorizo, a slice of pineapple and a Coraya Suprême stick folded on itself.
In a frying pan, brown the skewers on all sides over high heat until golden brown.
Add the sugar to the frying pan used to cook the skewers and stir until it begins to caramelize. Add the soy sauce, vinegar and cover with a little water.
Season with salt and pepper and simmer for 6 to 8 minutes.
Serve this sauce in a small bowl and dip the skewers in the sauce.