Tex-Mex Grilled Pineapple Boats

Allergens

Soy, Sulfites (from lime juice)

Ingredients

• 2 large ripe pineapples, halved lengthwise with cores removed 1 cup soy sauce 1/4 cup lime juice, freshly squeezed 1/4 cup brown sugar, packed 2 tablespoons chili powder 1 teaspoon ground cumin 1 teaspoon smoked paprika 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon black pepper, freshly ground 1/4 teaspoon cayenne pepper (optional) Salt, to taste

Instructions

1. In a medium bowl, whisk together soy sauce, lime juice, brown sugar, chili powder, cumin, smoked paprika, garlic powder, onion powder, black pepper, and cayenne pepper (if using). Taste and adjust seasonings as desired.
2. Place pineapple halves on a preheated grill over medium high heat. Grill for 5 minutes per side or until tender and slightly charred. Brush with the marinade during the last 2 minutes of cooking to help it caramelize.
3. Remove from the grill and let rest for a few minutes before serving.

Chef’s Insight

This recipe is inspired by the famous Texas-Mexican cuisine and pays homage to its vibrant flavors and grilling culture.

Notes

For a sweeter taste, add more brown sugar to the marinade or serve with a drizzle of honey.