Pineapple Vegetable Skewers (Printable)
Grilled pineapple and mixed vegetables tossed in a tangy balsamic-soy glaze; caramelized, colorful, and gluten-free.
# What You'll Need:
→ Vegetables
01 - 1 red bell pepper, cut into 1-inch pieces
02 - 1 medium zucchini, sliced into 1/2-inch thick rounds
03 - 1 medium red onion, cut into 1-inch wedges
04 - 1 cup cherry tomatoes
05 - 1 fresh pineapple, peeled, cored, and cut into 1-inch chunks
→ Marinade
06 - 3 tablespoons olive oil
07 - 2 tablespoons tamari (gluten-free soy sauce)
08 - 2 tablespoons balsamic vinegar
09 - 1 tablespoon pure maple syrup
10 - 2 cloves garlic, minced
11 - 1 teaspoon smoked paprika
12 - Kosher salt and freshly ground black pepper, to taste
# Steps:
01 - In a large mixing bowl, whisk together the olive oil, tamari, balsamic vinegar, maple syrup, minced garlic, smoked paprika, salt, and pepper until well combined.
02 - Add the pineapple chunks, bell pepper pieces, zucchini rounds, red onion wedges, and cherry tomatoes to the marinade. Toss thoroughly to ensure even coating and let rest for at least 15 minutes.
03 - Thread the marinated pineapple and vegetables alternately onto skewers, distributing the ingredients evenly across each skewer.
04 - Preheat a grill or grill pan to medium-high heat, approximately 400°F, ensuring the grates are clean and lightly oiled.
05 - Place the skewers on the hot grill and cook for 8 to 10 minutes, turning every 2 to 3 minutes with tongs, until the vegetables are tender and have light char marks.
06 - Remove the skewers from the grill and serve immediately, garnished with fresh herbs or a squeeze of lime juice if desired.
# Expert Tips:
01 -
- The marinade does all the heavy lifting, so you get layers of smoky, sweet, and tangy flavor with barely any effort.
- Everything cooks on one set of skewers, which means almost zero cleanup and maximum summer ease.
02 -
- Wooden skewers will burn to ash if you skip the soaking step, so submerge them in water for at least thirty minutes before threading anything onto them.
- Overcrowding the skewers is the fastest path to steamed vegetables instead of grilled ones, so leave tiny gaps between pieces for the heat to reach every surface.
03 -
- Double the marinade and save half for basting while the skewers cook, which builds layers of flavor and keeps the edges from drying out.
- A grill pan on the stovetop works beautifully year round, and the results are nearly identical to outdoor grilling if you let the pan get properly hot first.