Grilling fruit concentrates its flavors. Here, pineapple chunks are brushed with oil and spices and then tossed on the grill.

Serves 6


  • 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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