- 1 pineapple (preferably "Gold"), peeled, cored, and cut lengthwise into sixths
- 6 skewers (if wooden, presoak for 30 minutes)
- 2 Tbsp. canola oil
- 1 1/2 tsp. Chinese five-spice powder
- Cracked black pepper, optional
Preheat a clean grill or grill pan over medium-high heat.
Cut each pineapple spear into 6 chunks. Thread 6 chunks flat onto each skewer, leaving some space between each piece. Set on a baking sheet.
Brush all sides with canola oil and sprinkle with five-spice powder. Rub any oil or spices that fell onto the baking sheet back onto the fruit.
Grill until dark grill marks appear, turning two or three times, about 8 minutes total.
Recipe reprinted with permission from Ripe © 2012 by Cheryl Sternman Rule, Running Press, a member of the Perseus Book Group.
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