Pineapple Vegetable Skewers (Printable Version)
Sweet pineapple and charred vegetables on skewers, marinated with balsamic, soy, and smoked paprika.
# What You’ll Need:
→ Vegetables
01 - 1 red bell pepper, cut into 1-inch pieces
02 - 1 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 soy sauce (use tamari for gluten-free)
08 - 2 tablespoons balsamic vinegar
09 - 1 tablespoon maple syrup or honey
10 - 2 garlic cloves, minced
11 - 1 teaspoon smoked paprika
12 - Salt, to taste
13 - Black pepper, to taste
# Directions:
01 - In a large bowl, whisk together olive oil, soy sauce, balsamic vinegar, maple syrup, minced garlic, smoked paprika, salt, and pepper until well combined.
02 - Add pineapple chunks, bell pepper, zucchini, red onion, and cherry tomatoes to the marinade. Toss thoroughly to ensure even coating and marinate for at least 15 minutes.
03 - Thread the marinated pineapple and vegetables alternately onto skewers.
04 - Preheat a grill or grill pan to medium-high heat.
05 - Grill skewers for 8 to 10 minutes, turning occasionally, until vegetables are tender and display slight char marks.
06 - Serve hot, with optional garnish of fresh herbs or a squeeze of lime juice.
# Quick Tips:
01 -
- There’s a secret punch of smoky-sweetness that makes each bite more addictive than the last.
- They come together faster than you’d believe — suddenly, you’re the hero of the cookout or a last-minute weekday dinner.
02 -
- Once, I tried to skimp on the marinating time and everything tasted flat — don’t rush it.
- Switching to tamari instead of soy sauce made it completely gluten-free, and honestly, no one even noticed the swap.
03 -
- If you cut the pineapple too small, it can fall right off – keep those cubes big and sturdy.
- Never skip pre-soaking wooden skewers or you’ll be dealing with unexpected fire excitement instead of dinner.