Pineapple Teriyaki Grilled Sweet Peppers

Pineapple Teriyaki Grilled Sweet Peppers

Charred sweet peppers glazed in a sticky pineapple teriyaki sauce, fresh off the grill.

Total 30 min Makes 4 servings Calories 165/serving

Dietary

Vegan, Vegetarian, Pescatarian, Dairy free, Nut free, Halal, Kosher

Allergens

Soy, Sesame, Wheat

Bell peppers are grilled until lightly charred and tender-crisp, then brushed with a sweet-savory pineapple teriyaki glaze for a sticky finish. Fresh pineapple chunks grilled alongside add caramelized sweetness that balances the salty-savory sauce. This side dish pairs well with grilled chicken, pork, or tofu at a summer cookout.

Ingredients

  • 3 large bell peppers (mixed colors), cored and cut into wide strips
  • 1 1/2 cups fresh pineapple, cut into 1-inch chunks
  • 1/2 cup teriyaki sauce
  • 2 tablespoons pineapple juice
  • 1 tablespoon vegetable oil
  • 1 teaspoon sesame oil
  • 1 tablespoon green onion, thinly sliced
  • 1 tablespoon sesame seeds
  • salt, to taste
  • black pepper, to taste

Method

  1. Preheat a grill or grill pan to medium-high heat.

  2. In a small bowl, whisk together the teriyaki sauce, pineapple juice, and sesame oil. Set aside half for brushing and half for a finishing drizzle.

  3. Toss the bell pepper strips with the vegetable oil, salt, and black pepper.

  4. Place the pepper strips and pineapple chunks on the grill, cut sides down.

  5. Grill the peppers and pineapple, turning occasionally, until lightly charred and the peppers are tender-crisp, about 8 to 10 minutes.

  6. During the last 2 minutes of grilling, brush the peppers and pineapple generously with half of the teriyaki mixture, turning once to coat evenly.

  7. Transfer the grilled peppers and pineapple to a serving platter and drizzle with the remaining teriyaki mixture.

  8. Sprinkle with sliced green onion and sesame seeds before serving.

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    Pineapple Teriyaki Grilled Sweet Peppers

    Bell peppers are grilled until lightly charred and tender-crisp, then brushed with a sweet-savory pineapple teriyaki glaze for a sticky finish. Fresh pineapple chunks grilled alongside add caramelized sweetness that balances the salty-savory sauce. This side dish pairs well with grilled chicken, pork, or tofu at a summer cookout.

    30 min 4 servings 165 cal

    Ingredients

    • 3 large bell peppers (mixed colors), cored and cut into wide strips
    • 1 1/2 cups fresh pineapple, cut into 1-inch chunks
    • 1/2 cup teriyaki sauce
    • 2 tablespoons pineapple juice
    • 1 tablespoon vegetable oil
    • 1 teaspoon sesame oil
    • 1 tablespoon green onion, thinly sliced
    • 1 tablespoon sesame seeds
    • salt, to taste
    • black pepper, to taste

    Method

    1. 1

      Preheat a grill or grill pan to medium-high heat.

    2. 2

      In a small bowl, whisk together the teriyaki sauce, pineapple juice, and sesame oil. Set aside half for brushing and half for a finishing drizzle.

    3. 3

      Toss the bell pepper strips with the vegetable oil, salt, and black pepper.

    4. 4

      Place the pepper strips and pineapple chunks on the grill, cut sides down.

    5. 5

      Grill the peppers and pineapple, turning occasionally, until lightly charred and the peppers are tender-crisp, about 8 to 10 minutes.

    6. 6

      During the last 2 minutes of grilling, brush the peppers and pineapple generously with half of the teriyaki mixture, turning once to coat evenly.

    7. 7

      Transfer the grilled peppers and pineapple to a serving platter and drizzle with the remaining teriyaki mixture.

    8. 8

      Sprinkle with sliced green onion and sesame seeds before serving.