| Level: | Easy |
| Total: | 45 min |
| Active: | 45 min |
| Yield: | 8 skewers |
Ingredients
- 2 large red bell peppers, cut into 2-inch pieces
- 1 large pineapple, peeled and cut into 2-inch pieces
- 1 large red onion, cut into 2-inch pieces
- Olive oil, for drizzling
- 1 tablespoon olive oil
- 1 tablespoon honey
- 1 teaspoon cumin
- Juice of 1 lime
- 1/2 bunch fresh cilantro chopped
Instructions
- Heat a grill pan over medium-high heat.
- For the kabobs: Thread 1 piece of red pepper, 1 piece of pineapple and 1 piece of red onion on a metal skewer. Repeat the process until you reach the end of the skewer. Continue with the remaining fruit, vegetables and skewers.
- Drizzle the grill pan with olive oil and grill the kabobs until all sides have char marks, 3 minutes on each side, 12 minutes total.
- For the honey-lime vinaigrette: Add the olive oil, honey, cumin, lime juice and cilantro to a small bowl and mix until combined. Drizzle the vinaigrette over the grilled kabobs.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 144 |
| Total Fat | 5 g |
| Saturated Fat | 1 g |
| Carbohydrates | 26 g |
| Dietary Fiber | 3 g |
| Sugar | 19 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 6 mg |
Reviews
Healthy, light and easy. This is a great side dish that can be “compiled” [prep, skewered & dressing] the day before and thrown on the grill when ready to serve.