Grilled Five-Spice Pineapple Kabobs
Recipe created by Cheryl Sternman Rule
Oprah.com | May 07, 2012
Grilling fruit concentrates its flavors. Here, pineapple chunks are brushed with oil and spices and then tossed on the grill.
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
© 2012 by Cheryl Sternman Rule, Running Press, a member of the Perseus Book Group.
More Delicious Sides
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Gruyère-Crusted Leeks and Apples
Printed from Oprah.com on Sunday, May 26, 2013
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