Try something totally different by grilling a pineapple as the centerpiece of your recipe! Sweet & spicy combination that’s very hard to resist. We show you how.
Step up your grilling game this summer by barbecuing fruit. You can add smoked wood chips, or not.
Recipe calls for chorizo for a sweet & spicy combination, but make this your own signature grilling treat by substituting any ground meat you wish. Ground pork or sausage is a natural, less spicy substitute, but you can cut calories with ground turkey or go with the meat everyone loves barbecued – 80/20 ground beef.
To grill a pineapple properly, you need to use the 2 zone method with indirect heat. (See our article How to Grill Like a Pitmaster: BBQ Tips from Chris Lilly to learn how to do this.)
Visit dole.com for more summer grilling recipes featuring fresh fruits and vegetables.
Grilled Pineapple with Chorizo
- 4 c favorite wood chips (optional)
- 1 lb chorizo (or favorite ground meat)
- 1 small DOLE® Red Onion, diced
- 2 Tbsp olive oil
- 2 tsp fresh thyme leaves
- 2 tsp smoked paprika
- 1 tsp ancho chile powder
- 1 tsp ground cumin
- ½ tsp kosher salt
- 1 large Dole Pineapple, top on, peeled and halved lengthwise
- chopped fresh cilantro, for garnish (optional)
- If smoking: in a large bowl, cover wood chips with water; soak as label directs. Prepare outdoor grill for indirect grilling over medium heat.
- In medium bowl, stir chorizo or ground meat, onion, oil, thyme, paprika, chile powder, cumin and salt.
- Drain wood chips; place 2 cups in foil boat or pie tin and place on hot grill rack over lit side of grill (place chips directly on coals for charcoal grill).
- Place pineapple halves, flat side down, on cutting board; cut crosswise slices into pineapple halves, about 1/2 inch apart, cutting only 3/4 of the way through. Place medium bowl upside down; one at a time, place pineapple halves, flat side down, over bowl to separate slits. Fill slits with chorizo mixture.
- Place pineapple halves, flat side down, on hot grill rack over unlit side of grill; cover and cook 1 hour, 45 minutes, or until chorizo mixture is golden brown and internal temperature reaches 170 °F, rotating once and adding remaining chips halfway through cooking.
- Transfer pineapple halves to cutting board; cut crosswise in half. Serve pineapple garnished with cilantro, if desired.
Want more? See all of our BBQ grilling tips & recipes.
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