Grilled Pineapple Chili Cheese Fries

Allergens

Dairy (cheese), Gluten (optional if using gluten-free chili)

Ingredients

• 4 large russet potatoes
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 1 fresh pineapple, sliced into rings
• 2 cups chili (store
• bought or homemade)
• Vegetable oil for frying
• Salt and pepper to taste
• 1 tbsp chili powder
• 1 tsp garlic powder
• 1 tsp onion powder

Instructions

1. Preheat your grill or grill pan to medium high heat.
2. Slice the potatoes into 1/4 inch thick fries and soak them in cold water for 30 minutes.
3. In a large pot, heat about 2 inches of vegetable oil to 350°F (175°C). Fry the potatoes until they are golden brown and crispy. Remove from the oil and drain on paper towels. Season with salt and pepper.
4. While the fries are still hot, sprinkle some cheddar cheese over them and place them back onto the grill for 30 seconds to melt the cheese. Repeat this process with the mozzarella cheese.
5. Grill the pineapple slices until they have nice grill marks and are slightly softened, about 2 3 minutes per side. Season with chili powder, garlic powder, and onion powder.
6. Assemble the fries by placing them on a platter, topping them with the chili, and adding a generous portion of the grilled pineapple. Finish it off with some extra cheese.

Chef’s Insight

This recipe is inspired by the famous street food classic, the Chili Cheese Fries, but adds a unique twist by incorporating grilled pineapple for an extra burst of flavor and texture.

Notes

Feel free to experiment with different types of cheese or chili for a customizable experience.