Best 7 Spicy Grilled Pineapple Recipes

GRILLED FISH ON PINEAPPLE PLANKS WITH SPICY PINEAPPLE SALSA

Steps:

• Prepare a grill for medium-high heat. Cut the top from the pineapple and discard. Cut the sides off to make 4 flat planks. Finely dice the pineapple flesh (discard the core) and put it in a medium bowl.
• Finely grate the ginger and add half to the bowl with the pineapple; reserve the rest. Add the cilantro, oil, tomatoes, bell pepper, jalapeno, lime juice and onion to the diced pineapple. Season with 1/4 teaspoon salt, then toss well and refrigerate while you make the fish.
• Stir the soy sauce and honey together with the remaining ginger in a small bowl. Brush the fish with oil and sprinkle lightly with salt. Brush the tops (the flesh side) of the pineapple planks with some of the soy sauce mixture and place the fish fillets on top of the planks. Brush the remaining soy sauce mixture on the tops of the fillets, folding the thinner part of the fillets under if needed to fit on the plank.
• Place the pineapple planks on the grill, cover and cook until the fish is just cooked through, 15 to 20 minutes. Serve the fish on the planks topped with some of the salsa. Serve the remaining salsa on the side or reserve to serve with chips.

GRILLED SPICY GARLIC SHRIMP, PEPPER AND PINEAPPLE KABOBS

Steps:

• In shallow glass or plastic dish or resealable food-storage plastic bag, mix marinade ingredients. Add shrimp, pineapple, bell pepper and onions; stir to coat. Cover dish or seal bag; refrigerate 15 to 30 minutes, turning once or twice.
• Heat gas or charcoal grill. Carefully brush vegetable oil on grill rack. On each of 4 (12- to 14-inch) metal skewers, thread shrimp, pineapple, bell pepper and onions alternately, leaving small space between each piece. Reserve marinade.
• Place kabobs on grill over medium heat. Cover grill; cook 5 to 7 minutes, turning and brushing with marinade once, until shrimp are pink and vegetables are tender. Discard any remaining marinade.

SPICY GRILLED SHRIMP WITH PINEAPPLE SALSA

Steps:

• Peel shrimp and devein. Set aside. In bowl combine lemon juice, 1/4 cup olive oil, minced garlic, and red pepper flakes. Add shrimp and stir to coat. Let sit for 20 minutes. Meanwhile, in separate bowl combine pineapple, tomato, and onion and parsley. Drizzle on remaining oil and mix together. Remove shrimp from marinade and grill, broil or cook in cast iron pan until shrimp are pink. Plate and top with salsa.

GRILLED PORK WITH SPICY PINEAPPLE SALSA

Steps:

• In a large saucepan, combine the first 9 ingredients. Bring to a boil; cook 20-25 minutes or until mixture is reduced by half, stirring occasionally., Meanwhile, for pork, mix spices; rub over tenderloins. Grill tenderloins on a lightly oiled rack, covered, over medium heat or broil 4 in. from heat 18-22 minutes or until a thermometer reads 145°, turning occasionally., Let stand 5 minutes before slicing. Serve with salsa and lime wedges.

SPICY GRILLED PINEAPPLE

Steps:

• Heat grill to high; brush grates with oil. Core pineapple for rounds. Slice crosswise into 8 rounds.
• Toss with olive oil and cayenne pepper; season with coarse salt.
• Place on grill. Cover, and cook until charred and tender, turning once, 8 to 12 minutes. Serve as a side dish for grilled tuna or pork.

SPICY GRILLED SHRIMP WITH PINEAPPLE SALSA

Steps:

• Peel and devein the shrimp. Set aside. In bowl combine the lemon juice, ¼ cup of the olive oil, the minced garlic and red pepper flakes. Add the shrimp and stir to coat. Let it sit for 20 minutes. Meanwhile, in a separate bowl combine the pineapple, tomato and onion and parsley. Drizzle on the remaining oil and mix together. Remove the shrimp from the marinade and grill, broil or cook in a cast iron pan until the shrimp are pink. Plate and top with salsa.

SPICY SHRIMP FAJITAS WITH GRILLED PINEAPPLE PICO

Steps:

• Heat grill to medium-high; place a large cast-iron skillet on grates to preheat. Toss shrimp with adobo, zest, oil, and 1/2 teaspoon salt. Lightly brush onion and pineapple with oil; grill directly on grates, flipping once, until charred in spots, 6 to 8 minutes. Let cool slightly. Grill tortillas, flipping once, until charred, about 30 seconds; wrap in parchment-lined foil. Roughly chop pineapple and onion; toss with lime juice and cilantro. Season with salt and pepper.
• Add shrimp and lime halves to skillet and cook, flipping once, until shrimp are pink and just cooked through, 3 minutes. Let lime halves cool slightly, then squeeze over shrimp; serve in tortillas with pineapple pico, cilantro sprigs, avocado, and sour cream.