How to: Seasonal Cooking – Grilled Pineapple, Two Ways



(all caps totally necessary)


Grilled pineapple needs to be on to your list of ‘things to grill’ this summer.


(once again, legit all cap use)


To convince you I’m posting two recipes, and both are blow-your-hair-back good.


First up is grilled pineapple salsa.

The photo below pretty much sums up how delish it is.

Can’t go wrong with that crew of ingredients.


By the way, that wee little jalepeno was SO hot. I find they can really vary in heat level.  Once you’ve minced it, try a little piece to test the heat before throwing the whole thing in. Also, don’t touch your eyes or any other sensitive areas after you’ve handled them.

Take it from me and my burny eyeball.


For these photos I made a half batch of the salsa and ate most of it in a single sitting with my fave tortilla chips ever – Neal Brothers Organic Blue Tortilla with Flax Seeds.

It’s awesome as a grilled meat and seafood topper too.


You may also eat it straight up with a spoon – no one will judge you.


Next up is not so much a recipe as an idea to use grilled pineapple as a dessert.

I confess, I don’t love making dessert.  I’m always on the hunt for super simple ideas for good dinner party options.

Grilled pineapple and some premium quality ice cream – BAM. done.  I found some toasted coconut ice cream (PC Black Label) and jeez man, it was magic in my mouth.

If you want to go all out, try making your own Spiced Rum Caramel Sauce. Check out our post for salted caramel. For the spiced rum version, add 3 Tbsp of spiced rum after the cream for deliciously boozy results.


Then drizzle that hot mess all over the show.




Grilled Pineapple


  • 1 pineapple
  • oil for the grill


1. To prepare pineapple, cut off the top and bottom first and stand it on its bottom end. Working your way around, cut the rind off in strips. If there are hard bits or seeds remaining remove them with a sharp knife. Slice the pineapple in to ½" inch rounds. You'll get 6-8 depending on the size.
2. Use an apple corer or sharp paring knife to remove the more solid core.
3. Heat a grill to medium high heat. Spray or brush grill thoroughly with oil.
4. Grill pineapple sliced 2-3 minutes per side.

Grilled Pineapple Salsa

Serves Makes 6-7 cups
Prep time 20 minutes
Website Adapted from Closet Cooking


  • 1 grilled pineapple (chopped)
  • 1 mango (peeled and chopped)
  • 1 red bell pepper (chopped)
  • 1/4 red onion (About ⅓ cup, minced)
  • 1 jalepeno (seeded and minced)
  • Juice and zest of 1 lime
  • 2 tablespoons fresh chopped parsley or cilantro
  • 1/4 teaspoon salt


This salsa works as a snack with tortilla chips and as a killer condiment for grilled meat or fish of any kind.  It's sweet and savoury with a pinch of heat and kick of acid.


1. Add all ingredient to a large bowl and store gently until well combined.

How to: Recipe Makeover – Sweet and Sour Meatballs

Winter’s coming….


Game of Throners have known this for a while.

But today it feels like it’s here.

There was a crispness in the air. I had to wear a scarf. Hmph.


It makes me want to cook everything I eat in a big old pot so it can simmer away while I change into joggers and a hoodie and settle indoors for the night with a large steaming bowl of whatever it may be.


Meatballs most certainly fit the bill.  Meatballs simmering away in sweet and sour sauce?


Oh gawd yes.


It’s been a while since we’ve shared a meatball recipe. Remember our thai turkey meatballs? Hard to forget if you’ve tried them!  

Recipe tip: Make two batches of meatballs at once.  It only takes an additional 5 minutes to roll them, and they can be baked on a separate tray in the oven at the same time.  Freeze your second batch for another recipe later on.


I’m certain you can get away with canned pineapple for this recipe, but fresh really is top notch.  Use the rest of your pineapple for snacks throughout the week or toss it with some yogurt and granola for a well balanced breakfast.


I love a good homemade recipe makeover.  This puts those bottled sweet and sour sauces to shame, and yay! the first ingredient isn’t sugar.




Sweet and Sour Turkey Meatballs

Serves 5-6
Prep time 20 minutes
Cook time 30 minutes
Total time 50 minutes
Website Adapted from Jan's Sushi Bar blog



  • 1lb ground turkey
  • 1/2 small yellow onion (minced or finely grated)
  • 1 clove garlic (minced)
  • 1 cup panko bread crumbs (whole wheat if you can find them)
  • 1 Large egg
  • 1/2 teaspoon fine sea salt

Sweet and Sour Sauce

  • 1 tablespoon canola oil
  • 1 red bell pepper (cut in to 1 inch pieces)
  • 1 yellow bell pepper (cut in to 1 inch pieces)
  • 1 Medium carrot (peeled and sliced in to ¼ inch rounds)
  • 1/2 red onion (cut in to 1 inch pieces or slices)
  • 1/4 fresh pineapple (cut in to 1 inch pieces)
  • 2 cups tomato puree
  • 1/4 cup apple cider vinegar
  • 1/4 cup brown sugar (or 3 Tbsp liquid honey)
  • 1 tablespoon yellow mustard
  • 1 cup cold water
  • 2 tablespoons corn starch


Serve 4-5 meatballs per serving.  Delicious over whole grain rice and steamed baby bok choy.


1. Preheat over to 375F. Add all meatball ingredients to a large bowl and mix (preferably with your hands!) until just combined.
2. Roll meatballs in to 1.5 inch rounds and place on a foil (oiled) or parchment lined baking sheet. Baked for 15-18 until lightly browned.
Sweet and Sour Sauce
3. Heat canola oil over medium heat. Add peppers, carrot and onion and cook for about 5 minutes until slightly tender and crisp. Add pineapple, tomato sauce, vinegar, sugar (or honey) and stir until combined. Add cooked meatballs and simmer for 3-5 more minuted until vegetables are tender.
4. In a small bowl, whisk together corn starch and cold water. Add to meatball pot, stir well and simmer for another 2 until sauce is thickened.