Chili Lime Pineapple is the ultimate sunny snack—smoky-sweet grilled pineapple spears kissed with zesty lime and a bold, tangy spice rub. Every juicy bite tastes like a tropical vacation, and the best part? It comes together in just 15 minutes! If you love bright, beautiful flavors with a playful kick, you’ll be just as obsessed with this recipe as I am.
Why You’ll Love This Recipe
- Big Flavor, Minimal Effort: With just a handful of ingredients, this Chili Lime Pineapple packs insane sweet, smoky, and tangy notes in every bite—no fancy techniques required.
- Versatile Crowd-Pleaser: Serve it as a refreshing summer snack, a party appetizer, or a zippy side with grilled mains—everyone always comes back for seconds.
- Naturally Vegan & Gluten-Free: Perfect for sharing, this recipe works for almost any dietary preference with zero modifications needed.
- Make-Ahead Friendly: Chili Lime Pineapple tastes amazing warm or cold, so you can prep it ahead or savor leftovers for days.
Ingredients You’ll Need
The beauty of Chili Lime Pineapple is how a few simple ingredients can totally transport your taste buds. Each one—sweet pineapple, zingy lime, punchy spices, and just the right hit of coconut oil—plays an essential role in turning this classic street snack into a summer staple at home.
- Pineapple: Fresh, ripe pineapple is the star! Look for golden skin and a sweet aroma for juiciest results.
- Kashmiri Red Chili Powder: This mild chili powder delivers brilliant color and a gentle, fruity heat—don’t substitute regular chili powder if you want that signature hue.
- Chaat Masala: A tangy, savory Indian spice blend that adds sharpness and a little umami. If you love intense flavor, this is the secret weapon!
- Salt: It draws out the pineapple’s natural juices and makes every other ingredient pop.
- Large Lime: Wedges provide a burst of acidity and help the spice mix stick. Go for juicy, plump limes.
- Coconut Oil: For brushing the grill and lending the pineapple a subtle, tropical richness.
Variations
There are so many fun ways to make Chili Lime Pineapple your own. Don’t be afraid to swap spices, toppings, or even the fruit—this recipe is easily customizable for dietary needs, heat tolerance, or whatever you’re craving today.
- Mango Madness: Try substituting ripe mango for pineapple for a sweeter and even juicier spin on this classic treat.
- Spice It Up: Add cayenne for a feisty kick, or use smoked paprika for an earthier, more complex flavor profile.
- Make It Sugar-Free: Skip the chaat masala if you avoid sodium or are watching salt—fresh herbs like mint pair nicely!
- Dessert Style: Toss with a sprinkle of toasted coconut or serve alongside vanilla ice cream for grown-up sundaes.
How to Make Chili Lime Pineapple
Step 1: Make Your Zesty Spice Mix
In a small bowl, stir together the Kashmiri red chili powder, chaat masala, and salt. This punchy combo is the secret behind that signature “wow” in Chili Lime Pineapple. Set it aside—it’ll be your flavor weapon just before serving.
Step 2: Cut Up Your Fruits
Cut the lime into wedges (about 6-8 pieces per lime) so every guest has their own for rubbing and squeezing. Slice your peeled pineapple into thick, even spears—aim for 12 for a perfect hand-held snack.
Step 3: Grill the Pineapple to Smoky Perfection
Preheat your grill to medium-high and lightly brush or spray it with coconut oil to prevent sticking. Arrange the pineapple spears on the grill. Let them sear undisturbed for 2–3 minutes per side—don’t rush! When they’re ready to turn, they’ll naturally release from the grates, leaving gorgeous caramelized grill marks.
Step 4: Serve and Spice!
Arrange your warm, smoky pineapple on a platter with lime wedges and the prepared spice mix on the side. Using a lime wedge, rub the seared spears with spice mix and give an extra squeeze of lime—enjoy immediately while they’re juicy and warm! Appetizer forks make them super snackable.
Pro Tips for Making Chili Lime Pineapple
- Char Is Key: Don’t shy away from browning—those caramelized grill marks add a toasty, smoky layer and serious depth of flavor to your Chili Lime Pineapple.
- Spice Mix Magic: Mix up the spices just before serving for maximum aroma and punch—pre-mixing can sometimes cause clumping.
- Juicy Limes Only: Fresh, plump limes are essential! Dry or old limes won’t deliver that lush, tart finish.
- Oil Your Grill: Brushing or spraying coconut oil really prevents sticking and infuses mild coconut flavor—skip if using a nonstick grill pan.
How to Serve Chili Lime Pineapple
Garnishes
Try a flurry of fresh mint leaves or cilantro for gorgeous color and cool contrast. A scatter of flaky sea salt or a pinch more chaat masala gives an extra pop, while toasted shredded coconut makes it even more tropical and fun.
Side Dishes
Chili Lime Pineapple shines next to grilled proteins like shrimp skewers, chicken tacos, or even barbecue tofu. Pair it with salty snacks like spiced nuts or tortilla chips, or toss with a fresh green salad for an unexpected sweet-spicy twist.
Creative Ways to Present
Cut the pineapple into rings and thread them onto skewers for a playful presentation, or serve individual spears in cocktail glasses for a fancy touch at parties. For big gatherings, arrange the pineapple in a spiral or fan shape on a large platter with all the fixings on the side.
Make Ahead and Storage
Storing Leftovers
Leftover Chili Lime Pineapple stores beautifully! Pop any remaining pieces into an airtight container and refrigerate for up to 2 days. The flavor deepens as it sits, making every bite extra zippy and irresistible.
Freezing
While you can freeze pineapple, the texture can become mushy once thawed. If you must, freeze grilled pineapple pieces on a baking sheet, then transfer to a bag for up to a month. They’re perfect for blending into smoothies but won’t hold their original snappy bite for serving.
Reheating
To recapture their just-grilled charm, warm leftover Chili Lime Pineapple under a hot broiler or in a grill pan for 2–3 minutes per side. They’re also surprisingly good eaten cold straight from the fridge—or tossed in a salad for a crisp, juicy pop!
FAQs
-
Can I make Chili Lime Pineapple without a grill?
Absolutely! You can use an indoor grill pan or even a heavy skillet over medium-high heat. The goal is to get a little bit of browning and caramelization on each side, so don’t overcrowd the pan—work in batches for best results.
-
What’s a substitute for Kashmiri red chili powder?
If you can’t find Kashmiri chili powder, try a mix of sweet paprika and a tiny pinch of cayenne for heat and color. Avoid standard chili powders, which can be much hotter and lack the fruity undertone.
-
How can I make the recipe less spicy?
Chili Lime Pineapple is all about the balance! For a milder version, reduce the chili powder or use only sweet paprika. The chaat masala adds more tang than heat, so feel free to keep it generous.
-
Could I use canned or pre-cut pineapple?
Fresh pineapple yields the juiciest, most vibrant results. However, if you’re short on time, well-drained canned or pre-cut pineapple works in a pinch—just grill the pieces until you see some caramelization, but be gentle to avoid mushiness.
Final Thoughts
If you’re searching for a sunshine-bright, flavor-packed snack to shake up your summer, Chili Lime Pineapple is IT. I can’t wait for you to try it—just one bite and it’s guaranteed to be your new obsession. Grab a pineapple, fire up the grill, and let this vibrant dish bring a burst of color and fun to your next gathering!
Print
Chili Lime Pineapple Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 6 Servings 1x
- Category: Appetizer
- Method: Grilling
- Cuisine: Fusion
- Diet: Vegetarian
Description
Chili lime pineapple is a delightful and flavorful dish that combines the sweetness of pineapple with the spicy tang of chili powder and the zesty kick of lime. This grilled treat is perfect for summer barbecues or as a refreshing snack any time of the year.
Ingredients
Ingredients for Chili Lime Pineapple:
- 1 Pineapple
- 1 tablespoon Kashmiri Red Chili Powder
- 1 tablespoon Chaat Masala
- 1 teaspoon Salt
- 1–2 large Lime
- Coconut Oil
Instructions
- Mix Spices: Combine Kashmiri red chili powder, chaat masala, and salt. Set aside.
- Prep Lime: Cut lime into wedges, about 6-8 per lime.
- Prepare Pineapple: Cut pineapple into spears or desired shape.
- Grill Pineapple: Brush grill with coconut oil. Sear pineapple spears for 2-3 minutes on each side until charred.
- Serve: Arrange seared pineapple on a platter with lime wedges and spice mix. Rub pineapple with spice mix using lime wedge. Enjoy!
Notes
- You want to char the pineapples properly for the best flavor.
- Stored pineapples can be refrigerated for up to 2 days. Reheat and enjoy as is or in salads.
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 16g
- Sodium: 400mg
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 1g
- Cholesterol: 0mg
