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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 136.5
  • Total Fat: 7.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 405.7 mg
  • Total Carbs: 17.0 g
  • Dietary Fiber: 2.8 g
  • Protein: 2.3 g

View full nutritional breakdown of Grilled Vegetables with Pineapple calories by ingredient
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Grilled Vegetables with Pineapple

Submitted by: HONEYLEA
Grilled Vegetables with Pineapple

Introduction

These tasty roasted vegetables can be cooked on the grill or roasted in the oven! The pineapple adds a wonderful sweetness to the vegetables. These tasty roasted vegetables can be cooked on the grill or roasted in the oven! The pineapple adds a wonderful sweetness to the vegetables.
Number of Servings: 6

Ingredients

    1 C diced potato (peeled or unpeeled)
    1 C chopped bell pepper (any color)
    1 C chopped raw mushrooms
    1 medium onion, chopped
    1 C cherry tomatoes
    1 can pineapple chunks in natural juices
    3 tbsp olive oil
    2 tsp chopped garlic
    2 tsp dill weed
    1 tsp celery salt or celery seed
    1 1/2 tsp cayenne pepper (optional)
    1 1/2 tsp garlic powder (optional)
    1 1/2 tsp onion powder (optional)
    salt (to taste)
    pepper (to taste)
    **Different vegetables and spices can be substituted based on preference and availablity**

Tips

This recipe is easily modified to include your favorite vegetables or spices.


Directions

Chop the vegetables into similar sized chunks. Place all ingredients in large bowl. Do not drain pineapple. Mix thoughly, then drain all liquids.

Grilled:
Option 1 -- place vegetables in grill-safe roasting pan or on wooden skewers that have been soaked in water and place on grill. Cook on medium high heat. Stir or turn every 5-10 minutes until tender.

Option 2 -- place vegetables on heavy duty aluminum foil sprayed lightly with cooking spray. Fold aluminum foil into a sealed pouch and place on grill. Use medium heat. Turn over every 5 minutes for 20 - 25 minutes. (Is usually done by the time your meat is done)

Oven: Place vegetables in roasting pan. Bake at 400 degrees. Stir every 10 minutes until tender.






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Member Ratings For This Recipe


  • Incredible!
    98 of 99 people found this review helpful
    Loved it. Substituted zucchini in place of the potatos. Added chicken breast and made a complete meal.
    Thank you so much!! :) - 6/21/07

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  • Very Good
    46 of 47 people found this review helpful
    I added zucchini, yellow squash, and carrots... very adaptable recipe and yummy! - 10/31/08

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  • 37 of 37 people found this review helpful
    I tripled the recipe, used yukon gold and sweet potato, and added zucchini, yellow squash and butternut squash. Also used rosemary instead of dill as a previous poster suggested and a tiny bit of balsamic vinegar. Awesome!!! - 11/9/08

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  • Incredible!
    36 of 37 people found this review helpful
    I love this recipe! It adds nearly every color to the dinner plate and the pineapple and the sweetness it adds really helps set this dish apart! - 7/17/07

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  • Very Good
    34 of 34 people found this review helpful
    Really enjoyed this recipe. I preped the recipe and made 3 individual packs ( i split it in half because I live alone). I love the idea that I could make them ahead of time. When I got home all I had to do was pop them in the oven. If you do make them ahead just drain a little of the liquid. YUMMY! - 8/3/08

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  • Incredible!
    22 of 24 people found this review helpful
    Incredible. I don't like dill, so I used rosemary.
    This is one of my favorites. Can't wait to make it again. - 7/8/08

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  • Very Good
    21 of 22 people found this review helpful
    I like the sweet twist on a favorite dish. I put a lot more vegetables in and next time will keep the pineapple ratio higher, like that in the recipe. It was all eaten at the potluck dinner, even with less pineapple! - 1/18/09

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  • Very Good
    21 of 21 people found this review helpful
    Cooked in the oven for company. Everyone loved it. Added zuccini, squash, carrots. Great compliment to pork. - 8/24/08

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  • Incredible!
    18 of 18 people found this review helpful
    This was great!!! I added some chopped sweet potatoes and asparagus. I roasted in the oven on a cookie sheet since it was snowing outside. The whole family was over for a birthday get together and they loved it. I made enough for 12 people with a little leftover for dinner the next day. - 3/30/09

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  • Incredible!
    16 of 16 people found this review helpful
    By far, one of my favorite recipes on Spark! I love this and have made it twice since I discovered it a week ago!
    I use more veggies and added things like sweet potato too. Not mad on the tomatoes, but its a good way to use ones that are going bad. Great with brown rice or quinoa! - 3/2/09

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  • Incredible!
    14 of 17 people found this review helpful
    My family loved the veggies made this way and was so easy to make. The pineapple just sets the veggies off...great work hun!! - 6/26/08

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  • Incredible!
    14 of 15 people found this review helpful
    Made into a complete meal by adding 6 servings of soy chorizo & 2 c. of drained & rinsed chickpeas. - 6/4/07

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  • Very Good
    11 of 11 people found this review helpful
    This was yummy but a little heavy on the spices for my families taste. I like the idea I read of leaving out the dill and trying rosemary next time. Also, I will add the extra pineapple next time. Very colorful and so easy to make on the charcoal grill. - 6/29/09

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  • Incredible!
    11 of 11 people found this review helpful
    like others, we added more veggies & added chickpeas to make a complete vegetarian meal. Will def. make again!!! - 2/11/09

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  • Incredible!
    11 of 12 people found this review helpful
    Very Good! I didn't use potatoes, used zucchini & roasted it the oven & we loved it! - 7/6/07

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  • Incredible!
    11 of 12 people found this review helpful
    LOVED IT very nice cooked it two nights in a row didnt have any celery seed or salt though :( but without it was excellent will get some celery salt and try it with that next time. - 7/5/07

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  • Incredible!
    11 of 16 people found this review helpful
    This is great! Really tasty and easy to make. I prefer to use a skewer with chicken chunks and green/red peppers with cucumber chunks. Instead of pineapple, squeeze a lemon over the skewer for a zingy taste!
    x - 7/5/07

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  • Good
    11 of 12 people found this review helpful
    Pretty good but would add some seasoning salt or something else to give it more of a zip. - 7/4/07

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  • Incredible!
    10 of 11 people found this review helpful
    This recipe was a winner for me and my family. I did add a few vegetables I had on hand, and might not put in tomatoes next time. - 4/14/08

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  • Very Good
    10 of 10 people found this review helpful
    Great recipe! Add cubed extra firm tofu for protein. - 7/3/07

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  • Very Good
    9 of 10 people found this review helpful
    Very colorful and tasty. I don't recommend them in the oven however, because it takes a long time! Next time we are trying them on the grill. - 6/4/09

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  • Incredible!
    9 of 10 people found this review helpful
    Another one that we will be cooking a lot this summer! We loved the pineapple and pepper combination. We found some wonderful small sweet red peppers at our local farmers' market that we used. - 7/30/07

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  • Very Good
    8 of 9 people found this review helpful
    Wonderful recipe. I just want to add that grilling pineapple on the BBQ has always been one of my favorite ways of eating pineapple. Cook it right on the grill in 3/4 inch slices until it gets some char marks. It really brings out the sweetness! - 6/21/09

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  • 8 of 9 people found this review helpful
    This is a great way to cook veggies. I will never boil them again. WHAT FLAVOR! WOW! - 2/15/09

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  • Incredible!
    8 of 9 people found this review helpful
    These were amazing! Not too sweet, and not too spicy. Just right! - 7/3/07

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