Sweet & Spicy Chili Lime Grilled Pineapple
Chili Lime Grilled Pineapple is delicious served with grilled chicken or shrimp. You have to try this recipe before the last days of summer are gone!
Grilled Pineapple
Have you ever tasted grilled pineapple? It is amazing. The high heat of the grill carmelizes the natural sugars in fresh pineapple slices.
When you pair the smokey sweet flavors with grilled meat there is an explosion of flavors dancing across your tastebuds.
My favorite way to eat sweet grilled pineapple is with grilled chicken but it would also pair well with grilled pork, shrimp or fish.
I love serving grilled fruit and my Mango Peach Salsa as a side dish when I make grilled chicken.
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How to cut fresh pineapple for grilling?
Fresh pineapple is one of the more difficult fresh fruits to peel. The rind is thick and the natural curve of the fruit makes it hard to follow in a straight line. Caution and a sharp knife is a must.
Fresh Pineapple Recipes
After years of peeling fresh pineapple for recipes like Pineapple Mango Salsa and Pineapple Ginger Rum, I have learned a trick that makes peeling and cutting pineapple slices easier and safer.
- Prepare the fresh pineapple by cutting off the crown and bottom. Then cut the pineapple in half horizontally. This will make it so much easier to cut the rind off.
- Place one half of the pineapple on a cutting mat or board, cut end down. Using a sharp knife. (I like my ceramic knife for this) begin slicing the rind from the pineapple half following the curve of the pineapple. Once all of the pineapple rind has been removed go back over the piece of pineapple and slice off any brown eyes that remain. Repeat with the second half of the pineapple.
- Place one half of the pineapple on its vertical side. Cut 4 or 5 thick slices. Do not remove the core from the slices. Place each slice on a baking sheet. (Love my ¼ sheet aluminum baking sheets for jobs like this!)
- Repeat with the remaining half of pineapple and add those slices to the baking sheet.
- Leave the pineapple slices whole with the core intact. Leaving the core in place will prevent the pineapple slices from falling apart as you grill them.
How To Make Chili Lime Grilled Pineapple
Chili Lime Grilled Pineapple is so easy to make and adds a sweet and spicy flavor to almost any meat, poultry or seafood cooked on the grill.
I brushed the pineapple slices with a glaze made from chili powder, honey, and key lime juice that complimented the flavors of Key Lime Grilled Chicken breasts.
Grill the glazed pineapple slices over a medium-hot grill until golden brown.
Chili Lime Grilled Pineapple
Ingredients
- 1 large fresh pineapple
- 3 tablespoons honey
- ¾ teaspoon chili powder
- 2 tablespoons key lime juice
Instructions
Cutting the Pineapple
- Peel and slice a large pineapple. Place the pineapple slices on a baking sheet or a plate. (see notes)
Make the Chili Lime Glaze
- In a small bowl mix the 3 tablespoons of honey, the ground chili powder and Key lime juice. Mix until the honey is no longer thick.
- Brush both sides of each pineapple slice with the mixture. I used a silicone basting brush. Save the remaining glaze for basting. I actually used the left over glaze to glaze my Key Lime Ginger Grilled Chicken while I was grilling it.
Grill the Pineapple
- Heat your grill to piping hot. Place each pineapple slice on the hot grate and grill until you have dark grill marks on the bottom before turning. Grill the pineapple for about 5 minutes on each side. The grilling time will vary depending on how hot your grill is.
- Pineapple slices are done remove them from the grill to a aluminum baking sheet or plate. Serve as desired. Or make my Key Lime Ginger Grilled Chicken when I post the recipe.
- Makes about 8 slices or servings.
Notes
How To Slice Fresh Pineapple for Grilling
- Prepare the fresh pineapple by cutting off the crown and bottom. Then cut the pineapple in half horizontally. This will make it so much easier to cut the rind off.
- Place one half of the pineapple on a cutting mat or board, flesh down. Using a sharp knife. (I like my ceramic knife for this and most of my cutting needs.) begin slicing the rind from the pineapple half following the curve of the pineapple. Once all of the pineapple rind has been removed go back over the piece of pineapple and slice off any eyes that remain. Repeat with the second half of the pineapple.
- Place one half of the pineapple on its vertical side. Cut 4 or 5 thick slices. Do not remove the core from the slices. Place each slice on a baking sheet. (Love my ¼ sheet aluminum baking sheets for jobs like this!)
- Repeat with the remaining half of pineapple and add those slices to the baking sheet.
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