Best for: A bright fruit course after a cookout.
Warm pineapple takes on a savory-tangy finish from lime, cumin, and chaat masala. This original grill adaptation of a fruit-chaat idea is refreshing enough to serve as a snack or a light finish to dinner.
Grill: Direct medium-high heat; 425°F. Equipment: Knife, grill, tongs, serving bowl.
Ingredients
Total: 23 minutes.
- 1 medium pineapple, peeled, cored, and cut into 8 long spears
- 2 teaspoons neutral oil
- 1 tablespoon lime juice
- 1 teaspoon chaat masala
- 1/2 teaspoon ground cumin
- 1/4 teaspoon Kashmiri chile powder
- 2 tablespoons chopped mint
- 2 tablespoons pomegranate arils
Directions
Preheat the grill to 425°F and clean the grate thoroughly.
Pat pineapple spears dry and brush lightly with oil.
Mix lime juice, chaat masala, cumin, and chile powder in a large bowl.
Grill pineapple for about 3–4 minutes per side until marked and warmed through but still firm enough to lift.
Cut into bite-size pieces and toss gently with the lime-spice mixture and mint.
Divide among small bowls, add pomegranate arils, and serve while warm.
Grilling tip: Chaat masala is already salty, so this recipe needs no additional salt.
