Pineapple Vegetable Skewers (Print Version)

Charred pineapple and vegetables marinated in soy-balsamic, grilled until caramelized for a bright, gluten-free dish.

# What You 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 (gluten-free soy sauce)
08 - 2 tablespoons balsamic vinegar
09 - 1 tablespoon maple syrup
10 - 2 garlic cloves, minced
11 - 1 teaspoon smoked paprika
12 - Salt and freshly ground black pepper, to taste

# How to Make It:

01 - In a large bowl, whisk together the olive oil, tamari, balsamic vinegar, maple syrup, minced garlic, smoked paprika, salt, and black pepper until well combined.
02 - Add the pineapple chunks, bell pepper, zucchini, red onion, and cherry tomatoes to the marinade. Toss thoroughly to coat all pieces evenly. Allow to marinate 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, ensuring the grates are clean and lightly oiled to prevent sticking.
05 - Place the skewers on the 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 hot. Garnish with fresh herbs or a squeeze of lime juice if desired.

# Expert Hints:

01 -
  • The caramelized pineapple edges against smoky vegetables is a combination that makes everyone come back for seconds.
  • It looks impressive but honestly comes together with almost no effort, which is my favorite kind of cooking.
02 -
  • If you use wooden skewers, soak them in water for at least thirty minutes or they will catch fire and that is a very different kind of outdoor cooking experience.
  • Do not skip the marinating step because those fifteen minutes are what separate average grilled vegetables from something people actually remember.
03 -
  • Double the marinade recipe and save half in the fridge because you will want it again within the week for anything from tofu to roasted cauliflower.
  • Let the skewers rest for two minutes off the grill before serving so the juices settle back into the vegetables instead of running onto the plate.

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