Grilling is always a win when it come to food, especially on Memorial Day weekend. Who doesn’t love the smell of dinner, slightly charred from the fire?
People ask all the time what you can grill it you’re vegan. I mean, heck – there is a big wide world out there beyond veggie burgers! You can grill corn, portobello mushrooms, squash, zucchini – we’ve even grilled edamame! Which was really tasty!
Fruit off the grill has a very unique, savory-sweet taste. This recipe is fast and easy but delicious. The sweet pineapple melds with the spice of chili powder and tangy lime juice to create a smoked, caramelized flavor. It’s also super fun to eat them off the skewers! Like more heat? Rub the pineapple with your favorite hot pepper or add cayenne to the sauce. Want it sweeter? Add a little brown sugar to the sauce. Two minutes each side and you’re ready for dessert!
Grilled Chili Pineapple
12 -14 skewers
1 Tbl. grapeseed oil
2 Tbl. chili powder
juice of 2 limes
pinch of salt
1 whole pineapple, cored, peeled and sliced vertically
If you are using bamboo skewers, be sure to soak them in water for at least 60 minutes before grilling.
Preheat grill. Mix oil, chili powder, lime juice and salt in a deep, open plate, like a pie plate.
Thread the vertical pineapple pieces on the skewers. One pineapple usually makes about 12 to 14 vertical pieces.
Dredge the pineapple skewers in the chili-lime sauce, being sure to coat them well.
Grill over high heat for two minutes per side. Serve immediately while warm. Pairs well with a margarita in a summer evening!
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