These Chili Lime Grilled Pineapple spears are going to be the best side dish at your next barbecue this summer! They are rubbed with a lime and an Indian street-style spice mix of chili, chaat masala, and salt to make a spicy, tangy, yet sweet vibrant dish.
The spices used are inspired by the Indian street-style corn my mom made growing up! She would grill up some corn at home and oh mannn did I look forward to it.
It's my favorite side for grilling up at a BBQ. It only takes a few minutes on the grill and another minute to mix up the spices and serve with lime wedges. The sweet pineapple is caramelized where it hits the grill.
Rub them with the lime, chili powder, and chaat masala and you've transformed this dish into a savory sweet spicy side dish. I swear your guests will be obsessed with it!
Jump to:
The Ingredients
With only a pineapple, spices, and lime this recipe is so crazy easy and wonderful for summertime entertaining!
- Pineapple: One good quality pineapple makes about 12 spears! You can grab more pineapples for larger gatherings.
- Spices: I used chili powder from Diaspora Co and holy smokes it was incredible for this recipe. Chaat masala is also a key ingredient, which is my absolute favorite spice blend ever and frequently used in Indian snacks. It's tangy and sour! It's super cheap at an Indian store or Amazon. If you don't have it, you can substitute it with black salt and mango powder, or just omit it because the chili powder and lime juice makes up for it.
- Lime: Lemons are also an acceptable substitute but it adds some citrus and freshness to the pineapple.
Choosing a Pineapple
It's best to use a ripe pineapple. Choose one that's golden, a vibrant yellow-orange in color. A pineapple that's green is unripe and a brown pineapple is likely rotting. It'll also be incredibly aromatic and smell sweet. The stem and the leaves should be fresh.
How to cut Pineapple for Grilling
There's two fun ways of cutting the pineapple for presentation purposes and getting an amazing sear.
Pineapple spears. I definitely prefer spears for this recipe since I love rubbing the lime on the spears as I eat them. To cut a pineapple into spears, cut off the top and bottom of the pineapple so that it's flat. Run a large knife on the outside to remove the outer skin. Cut the pineapple into half lengthwise and then into quarters. Cut out the core of the pineapple from each quarter and then slice each quarter into three spears.
Grilled pineapple rings. To cut pineapple slices, cut off both ends of the fruit. Run a large knife on the outside to remove the outer skin. Cut the pineapple into ½ - ¾in slices. Use a cookie cutter or corer to remove the core.
How to Grill Pineapple
Whisk together the salt, chili powder, and chaat masala. Transfer it into a small to medium platter. Cut the lime into 8 wedges each (1-2 wedges a guest).
Cut the pineapple into spears. Brush the outdoor grill or grill pan with a bit of oil to prevent sticking. Place the spears on the grill so that you get the horizontal marks on the spears.
Grill for 2-3 minutes on each side. The pineapple will release when it's ready to be flipped, and it should have deep brown charring.
Serve immediately on a platter with appetizer picks or skewers. Place the lime around the spice blend so guests can grab a wedge, coat it in the spices, and rub it on the spears.
Serving Instructions
Serve these spicy grilled pineapple spears warm with appetizer picks or with skewers for easy distribution amongst guests.
Depending on your serving style, you could either rub the seasoning on the pineapples while grilling or allow your guests to grab a lime wedge and season themselves.
These healthy grilled pineapples would go especially well with Paneer Aloo Samosas, Cheese-stuffed Chicken Seekh Kebab, and Mango Lassi.
Expert Tips
Get the best results for your grilled pineapple with these easy peasy tips and tricks:
- Spray or wipe the grill pan or charcoal grill with coconut oil to prevent the sugar in the pineapple from sticking and burning.
- Buy precut pineapple or even canned pineapple rings if you're in a pinch.
- The goal is to just char the grilled pineapple, but not to cook it through so that it's tender and translucent. It should be firm and crisp.
- The pineapple will stay fresh in the refrigerator in an airtight container for two days, although a lot of juice may release. You can microwave it in 15 second intervals or add it to salads or on a Hawaiian pizza.
- The best way to grill pineapple is with an outdoor charcoal grill. But a grill pan is the second best! If you don't have either, you can broil the pineapple in the oven.
Grilled Pineapple Flavor Variations
You'll be obsessed with this recipe as-is, but here are a few other ways to serve this pineapple:
- Dessert grilled pineapple with sugar and cinnamon! Mix a bit of melted butter with cinnamon and sugar and coat the pineapple in the mixture. Serve as-is or with shredded coconut
- Keep it simple and add lime, lemon, or orange juice
- Add tajín with hot sauce
- Brush coconut rum after grilling for a fun party spin with alcohol
More Summer Recipes to try
Recipe
Want to Save This Recipe?
Thinking about making this recipe? Enter your email and I'll send it straight to your inbox to save for later. Plus, get new recipe inspiration from me every week!
By submitting this form, you consent to receive emails from Masala and Chai.
Chili Lime Grilled Pineapple
Ingredients
- 1 pineapple
- 1 tablespoon chaat masala
- 1 tablespoon Kashmiri chili powder
- 1 teaspoon salt
- 1 large lime
- coconut oil, for brushing
Instructions
- Cut the lime into 8 wedges. Mix the chaat masala, chili powder, and salt together in a bowl.
- Prep the pineapple by cutting into it into 12 spears. Start the outdoor charcoal grill or heat the grill pan on the stove at medium heat. Brush the grill with oil to prevent sticking.
- Place the pineapples on the grill and sear it on each side for 2-3 minutes. The pineapple will have brown char marks and release it's grip from the grill when it's ready to flip to the other side.
- Serve the pineapple on a platter with appetizer picks or wooden skewers. Serve the spice blend with the lime wedges. Coat the lime wedge in the spice blend and rub it on the pineapple. Enjoy!
Notes
- The goal is to just char the grilled pineapple, but not to cook it through so that it's tender and translucent. It should be firm and crisp.
- The pineapple will stay fresh in the refrigerator in an airtight container for two days, although a lot of juice may release. You can microwave it in 15 second intervals or add it to salads or on a Hawaiian pizza.
- The best way to grill pineapple is with an outdoor charcoal grill. But a grill pan is the second best! If you don't have either, you can broil the pineapple in the oven.
Leave a Reply