Grilled Pineapple Skewers with Chili-Lime Glaze & Coconut Yogurt

Presented by Chef Zouheir

Ingredients

For the Skewers

1 whole ripe pineapple, peeled, cored & cut into chunks

Bamboo or metal skewers (soaked if wood)

Neutral oil, for brushing

For the Chili-Lime Glaze

1 tbsp honey or maple syrup

1 tbsp lime juice + zest

1 tsp chili flakes or ½ tsp chili paste

1 tsp soy sauce

½ tsp grated garlic

Pinch of salt

For the Coconut Yogurt Bed

1 cup plain unsweetened coconut yogurt

½ tsp lime zest

Pinch of salt

Optional: drizzle of olive oil or extra lime juice

Toppings (Optional)

Chopped mint or cilantro

Toasted coconut flakes

Lime wedges

Instructions

The edges char, the glaze sizzles, and the contrast with the chilled coconut yogurt is pure tropical perfection.

Preheat grill or grill pan over medium-high heat. Lightly oil the grates.

Thread pineapple chunks onto skewers. Brush lightly with oil.

In a bowl, mix all glaze ingredients until combined.

Grill pineapple skewers 2–3 minutes per side, turning to get nice grill marks. Baste with glaze in the last minute of cooking to avoid burning.

In a small bowl, mix coconut yogurt with lime zest and a pinch of salt. Spread onto a serving platter like a creamy bed.

Place grilled pineapple skewers over the yogurt, drizzle with remaining glaze, and top with herbs or coconut flakes if using. Serve immediately.