These Chili Lime Grilled Pineapple spears are going to be the best side dish at your next barbecue this summer! They are rubbed with a lime and an Indian street-style spice mix of chili, chaat masala, and salt.
Course: Side DishCuisine: American Prep Time: 5 minutesCook Time: 10 minutesTotal Time: 15 minutes Servings: 6 servings Calories: 79kcal
- Grill Pan
- Cutting Board
- Chef’s Knife
- 1 pineapple
- 1 tablespoon chaat masala
- 1 tablespoon chili powder
- 1 teaspoon salt
- 1 large lime
- coconut oil, for brushing
- Cut the lime into 8 wedges. Mix the chaat masala, chili powder, and salt together in a bowl.
- Prep the pineapple by cutting into it into 12 spears. Start the outdoor charcoal grill or heat the grill pan on the stove at medium heat. Brush the grill with oil to prevent sticking.
- Place the pineapples on the grill and sear it on each side for 2-3 minutes. The pineapple will have brown char marks and release it’s grip from the grill when it’s ready to flip to the other side.
- Serve the pineapple on a platter with appetizer picks or wooden skewers. Serve the spice blend with the lime wedges. Coat the lime wedge in the spice blend and rub it on the pineapple. Enjoy!
- The goal is to just char the grilled pineapple, but not to cook it through so that it’s tender and translucent. It should be firm and crisp.
- The pineapple will stay fresh in the refrigerator in an airtight container for two days, although a lot of juice may release. You can microwave it in 15 second intervals or add it to salads or on a Hawaiian pizza.
- The best way to grill pineapple is with an outdoor charcoal grill. But a grill pan is the second best! If you don’t have either, you can broil the pineapple in the oven.
SERVING: 2PINEAPPLE SPEARS | CALORIES: 79KCAL | CARBOHYDRATES: 20G | PROTEIN: 1G | FAT: 1G | SATURATED FAT: 1G | SODIUM: 411MG | POTASSIUM: 190MG | FIBER: 3G | SUGAR: 15G | VITAMIN A: 483IU | VITAMIN C: 72MG | CALCIUM: 24MG | IRON: 1MG