Grilled Pineapple with Feta and Lime

It's officially grilling season in Ohio, even though it's incredibly hot out, Dave has been braving the heat to sit out on our patio to grill dinner (we've been having temperatures in the 90's). For Christmas this year I gifted him several items to elevate our summer grilling options -- we have new kabob grilling baskets, a Himalayan salt block, and a great blend of vegetable seasonings. This year we also signed-up for a weekly CSA basket (community supported agriculture) and I'm looking forward to incorporating fresh and local produce into our summer grilling as well. We'll pick-up our first CSA basket next Wednesday and I'll start preparing weekly posts about utilizing everything in the baskets.

We made this dish Friday night for a light dinner on the grill. Grilling the pineapple really brought out the sweetness in it and the combination of sweet grilled pineapple and salty feta was refreshing. This was served as our dessert and had the perfect summer sweet and salty balance.

Recipe from The View from Great Island.

-1 pineapple
-2 limes cut into wedges
-1/2 cup crumbled feta cheese

Cut the stem end off the pineapple and use a sharp knife to remove the rind. Slice the pineapple into 3/4 inch thick steaks, leaving out the core. Spray each side of the pineapple steak with a spritz of cooking oil and lightly salt. Repeat with the lime wedges.

Heat an outdoor grill and place the pineapple slices in the center of the grill. Add the lime wedges (the lemons in the picture are for a recipe coming soon). Grill the pineapple until grill marks begin to form (about 5-7 minutes per side) and then flip the pineapple to cook the other side. The lime slices will grill for 2-3 minutes per side, rotate them throughout the grilling process so that they get a bit of color.

Remove the pineapple to a plate, top with the feta cheese, and squeeze the grilled limes over the dish. 


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