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Acapulco K-Bobs

DIRECTIONS

In a large skillet over medium-low heat, simmer the green onions in 1 tbsp butter, vinegar, and liqueur until soft. Add pineapple and then whisk in more butter, 1 piece at a time, over low heat. Do not allow the butter to simmer or it will separate. Whisk constantly to achieve a creamy consistency, lifting the pan from the heat if necessary to control the temperature. Stir in the soy sauce and coconut. The sauce may be held in a double boiler over hot water; however, do not place over heat.
Peel and halve oranges, cutting a thin slice from the base of each so they will remain flat. Grill the oranges on a roasting pan 4 inches from the broiling element. Brush with lime juice and oil and grill until hot and lightly browned. Keep warm.
For the k-bobs, use an outdoor grill with medium-hot heat or an indoor grill on highest heat. If necessary, k-bobs may be oven-broiled 4 inches from the broiling element; watch them closely so they do not burn.
In a small saucer, stir together the peanut oil and soy sauce for basting. Squeeze the lime juice into a separate saucer.
Alternate the beef, chicken, and shrimp with mushrooms and pineapple chunks on skewers. Brush liberally with lime juice and then with oil and soy sauce. Grill, turning to brown all sides, basting several times. Depending on the cooking source, time varies from 2 to 5 minutes per side. Transfer to serving plates and remove skewers.
Serve the K-bobs atop the rice, lightly napped with sauce. Nap the oranges with sauce and then sprinkle with minced parsley.