Many barbecue enthusiasts know about grilling corn, asparagus, Brussels sprouts, onions, zucchini and artichokes, but consider trying cauliflower, portobello mushrooms, yellow-black plantains and even pineapple on the grill this summer.
Visit Dole.com for more grilling recipes for fresh fruits and vegetables.
Smoked Hasselback Pineapple with Spiced Turkey Chorizo & Onion
- 4 cups favorite wood chips
- 1 pound 93 percent lean ground turkey breast
- 1 small DOLE Red Onion, diced
- 2 TB olive oil
- 2 TB fresh thyme leaves
- 2 TB smoked paprika
- 1 TB ancho chile powder
- 1 tsp. ground cumin
- 1/2 tsp. kosher salt
- 1 large Dole Pineapple top on, peeled and halved lengthwise
- Chopped fresh cilantro for garnish
- In large bowl, soak wood chips as label directs. Prepare outdoor grill for indirect grilling over medium heat.
- In medium bowl, stir turkey, onion, oil, thyme, paprika, chile powder, cumin and salt.
- Place 2 cups of soaked wood chips in foil boat or pie tin and place on hot grill rack over lit side of grill (place chips directly on coals for charcoal grill). Place pineapple halves, flat side down, on cutting board; cut crosswise slices into pineapple halves, about 1/2 inch apart, cutting only 3/4 of the way through. Place medium bowl upside down; one at a time, place pineapple halves, flat side down, over bowl to separate slits. Fill slits with turkey mixture.
- Place pineapple halves, flat side down, on hot grill rack over unlit side of grill; cover and cook 1 hour, 45 minutes, or until turkey mixture is golden brown and internal temperature reaches 170 F, rotating once and adding remaining chips halfway through cooking. Transfer pineapple halves to cutting board; cut crosswise in half. Serve pineapple garnished with cilantro, if desired.