Grilled Pineapple Boats
Grilled Pineapple Boats
Ingredients
- 1 pineapple, whole
- 2 tablespoons BBQ rub, or to taste
- 1 pound cooked pork belly, cut into 1/2-inch cubes
- 1/2 cup red onion, finely chopped
- 1/2 cup fresh cilantro, chopped, plus more for garnish
- 1 jalapeño, finely chopped (remove seeds for less heat)
- 1 lime, cut into wedges for serving
Instructions
- 1
Preheat your grill to medium-high heat (about 400°F).
⏱️ 10 min•🌡️ 400
- 2
Carefully cut the pineapple in half lengthwise, keeping the leafy crown intact on both halves. Using a sharp knife, score the pineapple flesh in a crosshatch pattern, making sure not to cut through the skin.
⏱️ 5 min
- 3
Generously sprinkle BBQ rub over the scored pineapple flesh on both halves, ensuring it gets into the cuts.
⏱️ 2 min
- 4
Place the pineapple halves, cut-side down, onto the preheated grill. Grill for 8-10 minutes, or until deep char marks appear and the pineapple flesh is softened. Remove from grill and set aside.
⏱️ 10 min
- 5
While the pineapple is grilling or cooling, prepare the toppings. If not already cubed, chop the cooked pork belly into bite-sized cubes. Finely chop the red onion, fresh cilantro, and jalapeño.
⏱️ 10 min
- 6
Transfer the grilled pineapple halves to a serving platter. Evenly distribute and spoon the chopped cooked pork belly into the hollowed-out sections of each pineapple half.
⏱️ 3 min
- 7
Top the pork belly with the chopped red onion, then add the chopped jalapeño.
⏱️ 2 min
- 8
Garnish generously with fresh chopped cilantro. Squeeze fresh lime juice over the top of the entire assembled dish before serving.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Grilled Pineapple Boats
- 1 pineapple, whole
- 2 tablespoons BBQ rub, or to taste
- 1 pound cooked pork belly, cut into 1/2-inch cubes
- 1/2 cup red onion, finely chopped
- 1/2 cup fresh cilantro, chopped, plus more for garnish
- 1 jalapeño, finely chopped (remove seeds for less heat)
- 1 lime, cut into wedges for serving
Instructions
- 1
Preheat your grill to medium-high heat (about 400°F).
⏱️ 10 min•🌡️ 400 - 2
Carefully cut the pineapple in half lengthwise, keeping the leafy crown intact on both halves. Using a sharp knife, score the pineapple flesh in a crosshatch pattern, making sure not to cut through the skin.
⏱️ 5 min - 3
Generously sprinkle BBQ rub over the scored pineapple flesh on both halves, ensuring it gets into the cuts.
⏱️ 2 min - 4
Place the pineapple halves, cut-side down, onto the preheated grill. Grill for 8-10 minutes, or until deep char marks appear and the pineapple flesh is softened. Remove from grill and set aside.
⏱️ 10 min - 5
While the pineapple is grilling or cooling, prepare the toppings. If not already cubed, chop the cooked pork belly into bite-sized cubes. Finely chop the red onion, fresh cilantro, and jalapeño.
⏱️ 10 min - 6
Transfer the grilled pineapple halves to a serving platter. Evenly distribute and spoon the chopped cooked pork belly into the hollowed-out sections of each pineapple half.
⏱️ 3 min - 7
Top the pork belly with the chopped red onion, then add the chopped jalapeño.
⏱️ 2 min - 8
Garnish generously with fresh chopped cilantro. Squeeze fresh lime juice over the top of the entire assembled dish before serving.
⏱️ 3 min