Grilled Orange Pineapple

Serves: 2-4


1 (20 oz can) pineapple chunks, drained

1 Tbsp Flying Olive Blood Orange Extra Virgin Olive Oil

1 Tbsp Flying Olive Pineapple Balsamic Vinegar

½ Tbsp Flying Olive Honey Ginger Balsamic Vinegar

½ tsp Chinese Five Spice

Lime zest, if desired


While draining the pineapple, mix the remaining ingredients together except the lime zest. Place the pineapple in a re-sealable plastic bag. Pour the marinade over the pineapple and flip the bag a few times so that the pineapple is well coated.

Marinade in the refrigerator for a few hours or overnight.

When ready to grill, turn the grill on high. Grease a grill pan with a little Flying Olive Blood Orange Extra Virgin Olive Oil.  Place the grill pan on the grill.  Drain the marinade from the pineapple chunks and discard. Once the grill is hot, add the pineapple to the pan. Turn the grill down to medium.

Grill for about 5 minutes on each side until the pineapple begins to brown. With a spatula, flip over and repeat. Cook for a few more minutes until the pineapple is toasted and brown. Remove from the heat. Sprinkle on the lime zest, if desired. Serve warm.

Submitted by Chuck and Barb L.