Pineapple Vegetable Skewers (Printable version)
Charred pineapple and vibrant vegetables brushed with a citrus-maple marinade and grilled until tender.
# What you need:
→ Produce
01 - 1 medium pineapple, peeled, cored, and cut into 1½-inch chunks
02 - 1 red bell pepper, cut into 1½-inch pieces
03 - 1 yellow bell pepper, cut into 1½-inch pieces
04 - 1 medium zucchini, sliced into ½-inch thick rounds
05 - 1 medium red onion, cut into wedges
06 - 8–10 cherry tomatoes
→ Marinade
07 - 3 tablespoons olive oil
08 - 2 tablespoons soy sauce (use gluten-free tamari if needed)
09 - 2 tablespoons fresh lime juice
10 - 2 tablespoons maple syrup or honey
11 - 2 garlic cloves, minced
12 - 1 teaspoon smoked paprika
13 - ½ teaspoon kosher salt
14 - ¼ teaspoon freshly ground black pepper
# How To:
01 - In a medium mixing bowl, whisk together the olive oil, soy sauce, fresh lime juice, maple syrup (or honey), minced garlic, smoked paprika, kosher salt, and black pepper until well combined.
02 - Thread pineapple chunks, red and yellow bell pepper pieces, zucchini rounds, red onion wedges, and cherry tomatoes onto skewers, alternating ingredients for even color distribution and balanced flavor in each skewer.
03 - Generously brush the assembled skewers on all sides with the prepared marinade. Allow them to rest for 10 minutes so the flavors penetrate the vegetables and fruit.
04 - Preheat an outdoor grill to medium-high heat (approximately 400°F) or heat a grill pan over medium-high heat on the stovetop until it begins to lightly smoke.
05 - Place the skewers on the hot grill and cook for 10 to 12 minutes, rotating every 2 to 3 minutes and basting with remaining marinade, until the vegetables are tender-crisp and the pineapple develops light char marks.
06 - Remove the skewers from the grill and serve immediately while hot. Pair over steamed rice, quinoa, or enjoy on their own.
# Expert Advice:
01 -
- The smoky sweet contrast of grilled pineapple against crisp tender vegetables is something you will crave long after summer ends.
- Everything comes together in under 35 minutes with zero fuss and maximum flavor payoff.
02 -
- Soak wooden skewers in water for at least 30 minutes or they will catch fire on the grill, which I learned the hard way during a dinner party.
- The pineapple needs those charred spots to develop its full flavor, so resist the urge to pull everything off too early.
03 -
- Pat the pineapple chunks dry before threading them so the marinade adheres instead of sliding off on wet surfaces.
- Save a few tablespoons of marinade before it touches raw vegetables and use it as a finishing drizzle right before serving.