Photo: Paulette Phlipot © 2012
Grilling fruit concentrates its flavors. Here, pineapple chunks are brushed with oil and spices and then tossed on the grill.
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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Published on May 07, 2012