Grilled Pineapple and Bell Pepper Skewers with Chili Lime Glaze
Smoky charred pineapple and sweet peppers get a sticky, tangy chili lime glaze.
Dietary
Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover
Chunks of pineapple and bell pepper caramelize over open flame, picking up smoky char while staying juicy inside. A quick glaze of chili powder, lime, and honey brushed on during the last few minutes of grilling adds a sweet-tangy-spicy finish. These skewers work well alongside grilled meats or as a bright side for summer cookouts.
Ingredients
- 1/2 fresh pineapple, peeled, cored, and cut into 1 1/2-inch chunks
- 2 red bell peppers, cut into 1 1/2-inch pieces
- 1 yellow bell pepper, cut into 1 1/2-inch pieces
- 1 red onion, cut into 1 1/2-inch chunks
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 3 tablespoons honey
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon salt
- 1 tablespoon fresh cilantro, chopped, for garnish
- 8 wooden or metal skewers
Method
-
If using wooden skewers, soak them in water for 20 minutes to prevent burning.
-
In a small bowl, whisk together the honey, lime juice, chili powder, cayenne, and 1/4 teaspoon salt to make the glaze. Set aside.
-
Thread the pineapple, bell peppers, and red onion onto the skewers, alternating pieces.
-
Brush the skewers all over with olive oil and sprinkle with the remaining 1/4 teaspoon salt.
-
Preheat a grill or grill pan to medium-high heat, about 400°F.
-
Place the skewers on the grill and cook, turning every 2 to 3 minutes, until the vegetables and pineapple are charred in spots and tender, about 10 minutes total.
-
During the last 2 minutes of grilling, brush the skewers generously with the chili lime glaze, turning once to coat all sides.
-
Transfer the skewers to a platter, drizzle with any remaining glaze, and sprinkle with chopped cilantro before serving.
Related recipes
Rate this recipe
Report this comment
Grilled Pineapple and Bell Pepper Skewers with Chili Lime Glaze
Chunks of pineapple and bell pepper caramelize over open flame, picking up smoky char while staying juicy inside. A quick glaze of chili powder, lime, and honey brushed on during the last few minutes of grilling adds a sweet-tangy-spicy finish. These skewers work well alongside grilled meats or as a bright side for summer cookouts.
32 min 4 servings 165 cal
Ingredients
- 1/2 fresh pineapple, peeled, cored, and cut into 1 1/2-inch chunks
- 2 red bell peppers, cut into 1 1/2-inch pieces
- 1 yellow bell pepper, cut into 1 1/2-inch pieces
- 1 red onion, cut into 1 1/2-inch chunks
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 3 tablespoons honey
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon salt
- 1 tablespoon fresh cilantro, chopped, for garnish
- 8 wooden or metal skewers
Method
- 1
If using wooden skewers, soak them in water for 20 minutes to prevent burning.
- 2
In a small bowl, whisk together the honey, lime juice, chili powder, cayenne, and 1/4 teaspoon salt to make the glaze. Set aside.
- 3
Thread the pineapple, bell peppers, and red onion onto the skewers, alternating pieces.
- 4
Brush the skewers all over with olive oil and sprinkle with the remaining 1/4 teaspoon salt.
- 5
Preheat a grill or grill pan to medium-high heat, about 400°F.
- 6
Place the skewers on the grill and cook, turning every 2 to 3 minutes, until the vegetables and pineapple are charred in spots and tender, about 10 minutes total.
- 7
During the last 2 minutes of grilling, brush the skewers generously with the chili lime glaze, turning once to coat all sides.
- 8
Transfer the skewers to a platter, drizzle with any remaining glaze, and sprinkle with chopped cilantro before serving.
Comments
Log in to comment.