Grilled Pineapple Spears
With the arrival of May and June comes grilling season. Pineapple spears take on a smoky flavor as they caramelize over the grill. Not only is pineapple tasty, but it’s also high in vitamin C and packed with natural enzymes that help with digestion.
INGREDIENTS:
• 1 whole pineapple, cut into spears (see how to prepare fresh pineapple below)
• 2 tablespoons oil (choose a high heat cooking oil such as avocado, safflower, grapeseed or light olive oil)
• 2 tablespoons of your choice of seasoning
DIRECTIONS:
1. Start by cutting the pineapple into large spears. Dry each spear with a paper towel.
2. Lightly oil all sides.
3. Mix spices and sprinkle over the oiled pineapple.
4. Place the coated pineapple spears on preheated grill. Grill for 3-4 minutes on one side until you see dark grill marks and the edges start to caramelize. Flip each spear and grill for another
3-4 minutes on the other side.
5. Remove from heat, plate it and drizzle seasoning.
Chef Notes:
• Fresh pineapple tastes best, but canned works if needed. Just drain and dry it to prevent grill moisture. Though the flavor is a bit different, it’s still enjoyable.
• Try pairing grilled pineapple spears with barbecued meat or seafood which enhances savory dishes like chicken or shrimp skewers.
• Mix grilled pineapple spears into a salad with mixed greens and avocado, topped with a light vinaigrette, for a fresh summer meal.
• For dessert, add warm pineapple to vanilla ice cream or coconut sorbet. The combination of hot fruit and cool, creamy dessert is both simple and delightful.
• For extra flavor, sprinkle crumbled feta over the pineapple for a sweet-and-salty twist; add diced jalapeños or mango for a touch of heat and tropical flair; mix in cilantro or basil for fresh herbal notes; or brush the pineapple with barbecue sauce before grilling to achieve smoky, tangy flavors.
PREPARE THE PINEAPPLE by slicing off both the top and bottom. This creates a stable base for further cutting and makes it easier to handle. Next, stand the pineapple upright and carefully remove the skin, following the natural curve of the fruit. If any eyes are left behind after peeling, you can trim them off as needed. After peeling, cut the pineapple into wedges (spears) about 1 inch thick. This thickness ensures that the spears hold together well and grill nicely without falling apart.
Pineapple Slaw
Pineapple adds a sweet crunch to cabbage slaw, making it an ideal topping for pulled pork, fish tacos, sandwiches or burgers. Pineapple coleslaw is perfect for summer meals.
INGREDIENTS:
• 4 cups shredded green cabbage
• 1 cup shredded purple cabbage
• 1 cup shredded carrots
• 1 cup pineapple chunks – If using a whole pineapple, cut it into bite-sized pieces. If you’re using canned pineapple tidbits, drain them but set aside some juice for the dressing.
• 1/4 cup chopped fresh cilantro (optional)
DIRECTIONS:
1. Shred the green and purple cabbage and grate the carrots.
2. In a large bowl, mix green cabbage, purple cabbage, carrots and pineapple chunks.
Slaw Dressing
INGREDIENTS:
• 1/4 cup pineapple juice
• 2 tablespoons apple cider vinegar
• 3 tablespoons honey or agave syrup
• 2 tablespoons lime juice
• Salt and pepper to taste
DIRECTIONS:
1. In a small bowl, combine the pineapple juice, apple cider vinegar, honey (or agave syrup), lime juice, salt and pepper.
2. Whisk the ingredients together thoroughly until the honey dissolves and the mixture is smooth.
3. Pour the dressing over the cabbage mixture and toss to coat.
4. Refrigerate for at least 30 minutes to allow flavors to meld.
5. Before serving, toss again and add fresh cilantro, if desired.
FOR A CREAMIER dressing, use this dressing instead:
INGREDIENTS:
• 3/4 cup plain Greek yogurt
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar
• 2 tablespoons pineapple juice
• Salt and pepper to taste
DIRECTIONS:
1. Combine the Greek yogurt, Dijon mustard, apple cider vinegar, pineapple juice, salt and pepper.
2. Stir until smooth and well combined.
Chef Notes:
• Add bell peppers for flavor, and garnish your slaw with pineapple, cilantro or toasted nuts to boost its look and texture.
Pineapple Coconut Bars
For me, summer was all about family gatherings filled with joy, warm sunshine and the tempting aroma of desserts. Pineapple bars quickly became a beloved treat in my household. With their soft texture, sweet taste and gentle tang from pineapple, paired with a rich buttery crust, they offer a delicious twist. Similar to lemon bars, these treats swap out the citrus tang for the delightful tropical flavor of pineapple.
CRUST INGREDIENTS:
• 1 cup unsalted butter, softened
• 1/2 cup sugar
• 2 cups all-purpose flour
• pinch of salt
CRUST DIRECTIONS:
1. Preheat oven to 350 degrees.
2. Cream butter and sugar until light.
3. Mix in flour and salt until crumbly and forms dough.
4. Press into greased 9×13 pan.
5. Bake 15-18 minutes until lightly golden.
FILLING INGREDIENTS:
• 2 large eggs
• 1 cup sugar
• 1/2 cup sour cream
• 1/2 cup all-purpose flour
• 1 can (20 ounces) crushed pineapple, well drained
• 1 cup sweetened shredded coconut
• 1 teaspoon vanilla extract
FILLING DIRECTIONS:
1. In a bowl, whisk eggs and sugar.
2. Stir in sour cream, flour and vanilla.
3. Fold in well-drained pineapple and coconut.
4. Pour filling over warm crust.
5. Bake 25–30 minutes until center is set.
6. Cool completely before cutting.
Chef Notes:
• Drain the pineapple thoroughly to prevent soggy bars.
• Be careful not to overbake. The bars should be golden around the edges but stay soft in the center.
• Top bars with powdered sugar and toasted coconut.
• For more coconut flavor, add a small amount of coconut extract.
• Chill the bars before slicing to achieve cleaner cuts and firmer texture.
By Chef Darlene
Photos By Shayli Anne Photography
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