Chili Lime Grilled Pineapple
Quick, flavorful, and lightly spiced, these Chili Lime Grilled Pineapple spears are charred to perfection and served with a zesty lime-chili blend. High in fiber and vitamin C, low in saturated fat, and perfect for barbecues, salads, or easy meal prep.
Equipment
- 1 Grill pan
- 1 Cutting board
- 1 Chef’s knife
- 1 Pair of Tongs
- 1 small bowl
Ingredients
- 1 medium pineapple
- 1 tbsp chaat masala
- 1 tbsp Kashmiri chili powder
- 1 tsp salt
- 1 large lime
- Coconut oil for brushing
Instructions
- Prepare the Lime: Wash the lime thoroughly under cold running water. Using a sharp knife, cut the lime into 8 even wedges. Set aside on a small plate. These wedges will be used later to add a zesty, fresh flavor to the pineapple once it’s grilled.
- Make the Spice Blend: In a small mixing bowl, combine 1 tablespoon of chaat masala, 1 tablespoon of Kashmiri chili powder, and 1 teaspoon of salt. Stir thoroughly with a spoon until the spices are evenly mixed. This aromatic blend adds a unique Indian-inspired flavor, balancing heat, tang, and saltiness to the sweetness of the pineapple.
- Prepare the Pineapple Spears: Place the pineapple on a cutting board. Start by slicing off the top crown and the bottom base to create a stable surface. Stand the pineapple upright and carefully slice off the tough outer skin in strips, removing any remaining “eyes.” Next, cut the pineapple lengthwise into 4 quarters, then slice each quarter into 3 long spears, resulting in 12 spears total. The spears should be thick enough to hold their shape on the grill without falling apart.
- Preheat the Grill: If using an outdoor charcoal grill, light the charcoal and allow it to heat until medium-hot. For a stove-top grill pan, place it over medium heat. Brush a thin layer of coconut oil on the grill or pan to prevent sticking. Heating the grill properly ensures even charring and caramelization of the pineapple.
- Grill the Pineapple: Carefully place the pineapple spears on the preheated grill. Let them cook undisturbed for 2-3 minutes on the first side. Look for golden brown grill marks and a lightly softened texture—the pineapple should release from the grill easily when ready to flip. Using tongs, turn each spear to the opposite side, grilling another 2-3 minutes.The goal is to achieve a light char while keeping the interior firm and crisp, not mushy.
- Prepare to Serve: Once grilled, transfer the pineapple spears to a serving platter. Arrange them neatly, optionally using appetizer picks or wooden skewers for easy handling.
- Apply the Spice and Lime: Take the prepared lime wedges and sprinkle a small amount of the spice blend onto each wedge. Squeeze the lime lightly and rub the spiced juice over the grilled pineapple spears. This step adds a punch of tangy, spicy flavor that enhances the caramelized sweetness of the pineapple.
- Enjoy and Store: Serve the chili lime grilled pineapple immediately for the best flavor and texture. If storing leftovers, place the spears in an airtight container in the refrigerator for up to two days. They can be enjoyed cold, reheated in short 15-second microwave intervals, or incorporated into salads or tropical dishes like Hawaiian pizza.
Notes
- Aim for a light char on the pineapple rather than cooking it through; it should remain firm and crisp.
- Coconut oil can be used to brush the grill or grill pan to prevent sticking and add subtle flavor.
- Adjust chili powder according to your heat preference; Kashmiri chili is mild and gives color without too much spice.
- Lime wedges are best applied after grilling to preserve their fresh, tangy flavor.
- Leftover pineapple can be used in salads, smoothies, or tropical pizza recipes.
