Putting an Indian spin to the grilled pineapples this summer! This chili lime pineapple is what you will be the biggest hit at your summer barbeque parties. It is tangy, smoky, and salty all in one bite, and you just can't get over this one!
I love a good summer bbq and this one is one of my favorite recipes to make every summer. My mom used to serve us, watermelon and pineapples with a generous sprinkle of chaat masala.
If you guys follow me on Instagram, you know my love for Trader Joe's chili lime seasoning. I pretty much add it on all the juicy fruits and enjoy, pineapple being just one of them.
So warm grilled pineapple, with a delicious nostalgic chili lime seasoning just makes sense! Not only me, but my family and friends love this recipe, and always ask me to make it during summers.
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Choosing a Pineapple
It's best to use a beautifully ripe pineapple. A ripe pineapple is a gorgeous yellow- orange hue, with fresh stem and leaves. A dull brown pineapple is rotting, and will be very acidic.
How to Cut the Pineapple
There are 3 different ways to cut a pineapple. I like to cut the pineapple into spears, and sometimes I just buy cut pineapple cubes from the grocery store if I am in a hurry.
Pineapple Spears - Cut the top and bottom of the pineapple so it is flat. Now run a large knife from top to the bottom to cut through the pineapple skin. Now Cut the pineapple into half, and cut it into spears, and cut the core out. You should be able to cut 12 spears from one pineapple.
Pineapple Rings - Cut the top and bottom of the pineapple. Lay it horizontal, and cut into rings about ½in to ¾thin thick. Remove the core from the center of each ring using a pineapple core or a cookie cutter.
Pineapple Cubes - Cut the top and bottom of the pineapple. Cut the pineapple into half, and further cut it into spears. Now cut the core from each spear, and cut the spears into large cubes.
How to Grill The Pineapples
The best way to grill the pineapple is to fire up your bbq and slowly grill them until they are charred. But if you don't have a bbq grill, don't worry. I got you.
Use a grill pan, and brush it with oil. Then place the spears on the grill pan and char slowly on all the sides! Let the pineapple char for about 2-3 minutes on each side.
Prepare the rub, and apply it using a lime wedge on the charred warm pineapples, as you eat!
Ingredients To Make the Pineapples
- Pineapple - Use a beautiful ripe fresh pineapple. It should have a beautiful yellow-orange hue and fresh steam and leaves.
- Spice Rub - The holy trinity of an Indian spice mix for watermelon and pineapple used in India. I use Kashmiri Red Chili Powder, Chaat Masala, and Salt.
- Lime - Cut the limes into wedges, and serve it along with the spice rub.
Flavor Variations for Grilled Pineapple
- To make a sweet version of grilled pineapples, use brown sugar and cinnamon powder to make a rub. Coat the pineapple with the sweet cinnamon rub and serve!
- Use Trader Joe's chili lime seasoning or tajin, if you don't want to make a spice rub from scratch.
- Make a mix of coconut milk and rum/ or use coconut rum. Brush it on grilled pineapple to give a fun boozy spin to your grilled pineapples. I love piñacolada, so you know I love this spin!
Expert Tips
- You can either buy fresh pineapple or use precut pineapple or canned pineapple rings to save you some time.
- Before flaming the grill, make sure you clean the grill and brush or spray some coconut oil on the grills, or a grill pan, whatever you are using. The pineapple will stick to the grills while charring, as it releases sugar.
- You want to make the spice rub and cut the lime wedges before grilling the pineapple. This is because the pineapples taste the best when they are enjoyed right off the grill.
- You can store the grilled pineapple for 2 days in an airtight container. You can reheat them using a pan or a microwave. Reuse it by adding it to your salad, or just enjoy it as is.
More Summer Recipes To Enjoy!
Chili Lime Pineapple
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Equipment
- 1 Grill Pan
Ingredients
- 1 Pineapple
- 1 tablespoon Kashmiri Red Chili Powder
- 1 tablespoon Chaat Masala
- 1 teaspoon Salt
- 1-2 large Lime
- Coconut Oil
Instructions
- Mix Kashmiri red chili powder, chaat masala and salt. Keep it aside.
- Cut the lime into wedges about 6-8 wedges from 1 lime.
- Prep the pineapple by cutting it as you wish. I like to cut the pineapple into 12 spears.
- Brush or spray the grill with coconut oil. Then add the pineapple spears for searing them. Sear the pineapple until it char for 2-3 minutes on each side.
- After 2-3 minutes the pineapple will release its grip from the grill, so turn them using a pair of tongs.
- Serve the seared pineapple spears, on a beautiful platter, along with lime wedges, and the prepared spice mix. Add some cocktail or appetizer forks on the side.
- Rub the spice mix with lime wedge on the seared pineapple and enjoy them warm!
Notes
- You have to char the pineapples properly. You want to see beautiful brown charred pineapple on the seared pineapple.
- You can store the pineapple in the fridge for up to 2 days. Reheat them, and enjoy them as is, or add it to your salads.
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