Instructions: This is adapted from Linda West Eckherdts "Barbecue: In-doors and Out" (Lowell House/Contemporary Books).
Thread pineapple and peppers onto either metal or soaked bamboo skewers.
Combine ginger with butter and red pepper flakes, then brush onto kebabs.
Grill over a not-too-hot fire until lightly browned, turning frequently, basting once or twice; 7 to 10 minutes will be more than enough cooking time.
Serves 4 to 6.
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