Summer Pineapple Vegetable Skewers

Summer is in full swing here in Honolulu! South swells are rolling in, the morning light is extra gorgeous, and the sunsets are lingering and lovely. There are few things that signal summer than delicious barbecued veggies. There are lots of delicious veggie burgers out there now (or you can make your own, like these homemade mushroom burgers), but IMO the best thing to put on a grill is pineapple.

Sweet pineapple cooks so nicely on a BBQ, and it’s extra lovely when paired with fresh, colorful veggies and a vibrant herb sauce. When I was making the video for this recipe I didn’t have the option of the grill, so I broke my skewers in half and cooked the skewers in the cast iron! So whether you have a grill or a skillet, you can make this pretty little summer dish. Serve the skewers atop a quinoa bowl, alongside brown rice, or even atop a salad once they cool down.

Summer Pineapple Vegetable Skewers

2 cups large-chopped pineapple
8-10 cherry or currant tomatoes
2 large zucchini, cut into half moons
1 large red bell pepper, cut into large cubes
1 large red onion, cut into thick wedges
8-10 mushrooms
Olive oil, for brushing
Metal or wooden skewers

Roasted Garlic & Fresh Herb Dressing
3-4 cloves garlic
¼ cup olive oil
1 cup fresh parsley, minced
1 cup fresh cilantro, minced
½ cup fresh basil
3 Tablespoons fresh lime juice
2 Tablespoons water (more to taste)
Pinch of salt

  1. Skewer veggies in repeating patterns onto the skewers (break skewers in half if using a skillet). Brush the skewers with olive oil and sprinkle with salt.
  2. If using a cast iron skillet, add a thin layer of oil to the pan.
  3. Add skewers to the skillet and grill on each side until browned, about 5-8 minutes—watch carefully so that the pineapple doesn’t burn.
  4. If using a grill, place over a lower flame to let the veggies roast evenly. Remove with tongs and set aside.
  5. In the meantime, add garlic and olive oil to a small saucepan. Warm over medium heat until garlic is browned.
  6. When cool, add garlic, olive oil, and herbs to a food processor or blender, and pulse to break up the herbs to make a pesto-like texture, adding water as needed.
  7. Brush herb sauce onto the skewers, and serve as a drizzle or dipping sauce.

Makes enough skewers for 2-4 people depending on how it’s served.

 

Pretty, delicious.
Veggies and herbs for the Summer meals :) Arguably messy but very yummy! 

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About Andrea Bertoli 590 Articles
A vegan chef, cookbook author, wellness educator, writer, surfer, and yogi based in Honolulu, Andrea is also the Sales Manager for CleanTechnica. Follow my delicious adventures on Instagram

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