Joking. There are no clasps. But how cool would that be? I’d totally walk around munching on some grilled goodness.
I grill almost everything we eat lately just to avoid turning my oven on. I mentioned recently that I’m sort of obsessed with grilling pineapple. Last time it was Grilled Pineapple Salsa. This time it’s skewers.
Pineapple plays so well with spicy tex-mex flavors. I’m completely smitten by it.
I like to buy the True Story brand of organic, antibiotic-free sausages and grass-fed hot dogs (to make waffles!)
(Again, this isn’t a sponsored post. I just rant about the things that I love!)
I noticed a new southwest flavored sausage and tried it out on these skewers.
Um, YUM. They’re my new favorite. They have such a great punch of flavor with just a little heat. It was too much for my eldest, though. I died inside when she complained that they were too spicy. The other two inhaled them. Can’t win them all.
I wanted to give the pineapple and vegetables more flavor so I threw together a citrus-spice marinade and tossed them in it.
After cleaning out my spice cupboard(s) recently and discovering I have about NINETY bottles of herbs and spices and blends, I’m making a more conscious effort to use what I have.
Hello, spice hoarder.
By the way, I love my flexible wire skewers. I love how you can snake them around your grill so they don’t take up too much space. You can find them here.
- 1 large sweet onion, peeled, halved, then cut into large chunks
- 4-5 cups of grilling vegetables cut into large chunks (mushrooms, bell peppers, zucchini, summer squash, eggplant, etc.)
- 1 whole pineapple
- 1 1/2 pounds tex-mex flavored sausage (preferably organic and antibiotic-free)
- 1 Tablespoon Sweet Potato Fry Seasoning (link within the post) or 3/4 teaspoon of each, cumin, garlic powder, chili powder, and salt
- 1 lime
- 3 Tablespoons of heat-safe oil (like coconut or avocado)
- Combine the onion and grilling vegetables in a large bowl.
- Slice the ends off the pineapple. Run a sharp knife down the sides to remove the skin. Quarter it lengthwise, then run your knife down the center of each wedge to remove the tough core. Chop them into 1-inch chunks. Add the pineapple chunks to the bowl of vegetables.
- Cut the sausage into 1-inch pieces.
- In a small bowl, mix together the seasoning, juice from the lime, and the oil. Pour it over the vegetables and toss to coat.
- Preheat your BBQ grill or grill pan to medium-high heat.
- Stick the sausage, vegetables, and pineapple onto metal skewers. Grill for about 10-12 minutes, flipping halfway through, until grill marks form and vegetables are cooked through and have charred spots.
- Serve immediately.