Blackstone Chili-Lime Pineapple

Serves 6 servings

Prep: 15 minutes • Cook: 10 minutes

Fresh pineapple seared on the Blackstone until juicy and caramelized, then finished with bright lime, a touch of honey, and mild chili seasoning. Naturally sweet and rich in vitamin C, this colorful sweet-and-savory extra brings a fresh tropical contrast to grilled chicken, seafood, tacos, and smoky meats.

Ingredients

1 fresh pineapple, peeled, cored, and cut into spears or thick chunks
1 teaspoon avocado or olive oil
1 tablespoon fresh lime juice
1 teaspoon lime zest
1 teaspoon honey
1/2 teaspoon chili powder
1/4 teaspoon smoked paprika
1/8 teaspoon kosher salt
2 tablespoons chopped fresh cilantro, optional
Fresh lime wedges for serving

Instructions

Preheat the Blackstone griddle to medium-high heat, about 375°F to 400°F. Pat the pineapple chunks dry and toss lightly with avocado oil.
Spread the pineapple across the hot griddle in a single layer and cook for 2 to 3 minutes without moving, then turn and cook another 2 to 3 minutes until caramelized with lightly charred edges.
While the pineapple cooks, whisk together the lime juice, lime zest, honey, chili powder, smoked paprika, and cayenne pepper, if using.
Reduce the heat to medium, pour the chili-lime mixture over the pineapple, and toss for 30 to 60 seconds until the glaze lightly coats the fruit.
Remove from the heat, sprinkle with chopped cilantro, and serve warm with extra lime wedges.

Notes & Tips

Fresh pineapple gives the best caramelization, but well-drained canned pineapple chunks can also be used.
Pat the pineapple thoroughly dry before cooking so it browns instead of steaming.
For a milder version, omit the cayenne. For more heat, add an extra pinch of cayenne or chili powder.
Keep the chili-lime glaze brief once it hits the griddle; the honey can burn if cooked too long over high heat.
Serve as a side with grilled chicken, shrimp, fish, or pork, or use it as a topping for tacos and rice bowls.

Nutrition: 105 cal • 1g protein • 1g fat • 27g carbs