Pineapple Vegetable Skewers (Printable)
Marinated pineapple and vegetables grilled until slightly charred; vibrant, gluten-free, and vegan-friendly for four servings.
# What You’ll Need:
→ Vegetables
01 - 1 red bell pepper, cut into 1-inch pieces
02 - 1 medium zucchini, sliced into thick rounds
03 - 1 red onion, cut into 1-inch wedges
04 - 1 cup cherry tomatoes
→ Fruit
05 - 1 fresh pineapple, peeled, cored, and cut into 1-inch chunks
→ Marinade
06 - 3 tablespoons olive oil
07 - 2 tablespoons tamari soy sauce (gluten-free)
08 - 2 tablespoons balsamic vinegar
09 - 1 tablespoon maple syrup
10 - 2 garlic cloves, minced
11 - 1 teaspoon smoked paprika
12 - Salt and black pepper to taste
# Directions:
01 - In a large bowl, whisk together the olive oil, tamari soy sauce, balsamic vinegar, maple syrup, minced garlic, smoked paprika, salt, and pepper until well combined.
02 - Add the pineapple chunks, bell pepper pieces, zucchini rounds, red onion wedges, and cherry tomatoes to the marinade. Toss thoroughly to ensure even coating and let rest for at least 15 minutes.
03 - Thread the marinated pineapple and vegetables alternately onto skewers, distributing the ingredients evenly across each skewer.
04 - Preheat a grill or grill pan to medium-high heat, approximately 400°F, ensuring the grates are clean and lightly oiled.
05 - Place the skewers on the hot grill and cook for 8 to 10 minutes, turning occasionally with tongs, until the vegetables are tender and develop slight char marks.
06 - Remove the skewers from the grill and serve immediately, garnished with fresh herbs or a squeeze of lime juice if desired.
# Expert Suggestions:
01 -
- The caramelized pineapple edges paired with charred vegetables will make you question why you ever grilled anything else.
- Everything marinates in one bowl, which means almost no cleanup and maximum flavor.
02 -
- If you use wooden skewers, soak them in water for at least thirty minutes or they will catch fire on the grill and ruin your evening.
- Do not skip the marinating time because that is when the pineapple enzymes work magic on the vegetables and everything softens into the glaze.
03 -
- Pat the pineapple chunks dry with a paper towel before marinating so the glaze clings instead of sliding off into a puddle.
- The real secret is resisting the urge to move the skewers too often because letting them sit undisturbed is what builds those caramelized edges you are after.