“This is an out-of-the-ordinary side dish, that always turns into a conversation piece.” - by R. Dils
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- Cut the pineapple lengthwise into 8 wedges. Place the wedges into a sealable plastic container or sealable plastic bag. In a small bowl, stir together the cilantro, tequila and chipotle. Pour into the container with the pineapple. Cut lemon and lime in half, squeeze out some juice and put the juice and fruit into the container. Season with salt and pepper. Marinate in the refrigerator for at least one hour, turning pineapple once.
- Preheat an outdoor grill to medium-high heat. When the coals are hot, brush a light coating of oil on the grate.
- Grill wedges for about 4 to 5 minutes on each side. If you like you can make a sauce by cooking the marinade in a saucepan over medium-high heat. Bring to a boil and cook until the sauce is thick and syrupy. It will be very spicy!
Nutrition
Amount Per Serving (4 total)
- Calories
- 206 cal
- 10%
- Fat
- 0.4 g
- < 1%
- Carbs
- 20.9 g
- 7%
Based on a 2,000 calorie diet
Share It
Reviews (9)
Rate This Recipe
"I think it's a decent recipe and something different for sure. That said I used half the amount of chipotle pepper and had people who felt it was too spicy. I served the warm pineapple with vanilla be..." See morean ice cream and put raw sugar on the pineapple as it grilled. I personally liked it, but could see where it could be either love it or hate it and alot not in the middle. My personal opinion for a more crowd pleasing version is skip the chipotle and follow instructions. As you put on the grill sprinkle with Raw sugar and maybe a little bit of cinnimon and serve warm over vanilla bean ice cream. I like spicy but some people don't"
Similar Recipes
<
previous recipe:
>
next recipe:
×
Want More?
Just swipe to see more like this.
