Pineapple and Halloumi Skewers with Chili-Lime Glaze
Looking for a delicious balance of sweet and savory? These grilled pineapple and halloumi skewers are the perfect solution. They bring together the tropical sweetness of pineapple and the salty, creamy texture of halloumi cheese, all elevated by a spicy chili-lime glaze. This recipe is a crowd-pleaser, ideal for barbecues or casual summer gatherings. Imagine biting into a perfectly charred piece of pineapple, followed by the rich taste of halloumi, all while your taste buds dance to the zesty notes of lime and a hint of heat. It’s a delightful treat that captures the essence of summer in every bite. Whether you’re serving these skewers as an appetizer or as a vibrant side dish, they are quick to prepare and sure to impress your guests.
Ingredients
- 1 ripe pineapple, peeled and cut into chunks
- 8 ounces halloumi cheese, cut into cubes
- 2 tablespoons olive oil
- 1 lime, juiced and zested
- 1 tablespoon honey or agave syrup
- 1 teaspoon chili powder or to taste
- Salt and pepper to taste
- Skewers (soaked in water if wooden)
Instructions
- Prepare the Marinade: In a bowl, whisk together olive oil, lime juice, lime zest, honey, chili powder, salt, and pepper.
- Marinate the Ingredients: In a large dish, combine pineapple chunks and halloumi cubes. Pour the marinade over the top, making sure everything is well coated. Let it marinate for at least 30 minutes.
- Assemble the Skewers: Thread the marinated pineapple and halloumi onto the skewers, alternating between the two.
- Grill the Skewers: Preheat the grill to medium-high heat. Grill the skewers for about 3-4 minutes on each side, or until the halloumi is golden and the pineapple has grill marks.
- Serve: Remove from the grill and drizzle with any remaining marinade. Serve warm as an appetizer or side dish.
Cook’s tips
- Soak wooden skewers in water for at least 30 minutes before grilling to prevent burning.
- Use a ripe but firm pineapple so it holds its shape on the grill.
- Pat the halloumi dry before marinating to help the glaze stick better.
- Don't overcrowd the skewers; leave a little space between pieces for even cooking.
- Brush the grill grates with oil to prevent sticking.
Substitutions
- Use agave syrup instead of honey for a vegan option.
- Replace chili powder with smoked paprika or a pinch of cayenne for a different heat level.
- Swap lime with lemon for a slightly different citrus twist.
- Use firm tofu instead of halloumi for a dairy-free version (press and marinate well).
- If you don't have skewers, you can grill the pineapple and halloumi separately in a grill basket.
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on a grill or in a skillet over medium heat until warmed through, or enjoy cold as a salad topper.
Frequently asked questions
Can I prepare the skewers ahead of time?
Yes, you can assemble the skewers up to 24 hours in advance and keep them covered in the refrigerator. The marinade will continue to flavor the ingredients.
What if I don't have a grill?
You can use a grill pan on the stovetop or broil the skewers under a high broiler for 3-4 minutes per side, watching closely to avoid burning.
Can I use canned pineapple?
Fresh pineapple is recommended for the best texture and flavor, but if using canned, choose chunks packed in juice and drain well before marinating.
Is this recipe suitable for vegetarians?
Yes, halloumi is a vegetarian cheese, so these skewers are perfect for vegetarians. For vegans, substitute with tofu or extra-firm tempeh.
