Nutrition Facts
Servings Per Recipe: 6
Serving Size: 1 serving
Amount Per Serving
  • Calories 136.5
  • Total Fat 7.2 g
  • Saturated Fat 1.0 g
  • Polyunsaturated Fat 0.7 g
  • Monounsaturated Fat 5.1 g
  • Cholesterol 0.0 mg
  • Sodium 405.7 mg
  • Potassium 392.8 mg
  • Total Carbohydrate 17.0 g
  • Dietary Fiber 2.8 g
  • Sugars 6.1 g
  • Protein 2.3 g
  • Vitamin A 10.5 %
  • Vitamin B-12 0.1 %
  • Vitamin B-6 13.3 %
  • Vitamin C 64.1 %
  • Vitamin D 3.1 %
  • Vitamin E 5.9 %
  • Calcium 3.1 %
  • Copper 7.4 %
  • Folate 5.6 %
  • Iron 6.8 %
  • Magnesium 5.2 %
  • Manganese 11.4 %
  • Niacin 6.5 %
  • Pantothenic Acid 4.4 %
  • Phosphorus 5.9 %
  • Riboflavin 6.5 %
  • Selenium 3.4 %
  • Thiamin 6.0 %
  • Zinc 2.4 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Grilled Vegetables with Pineapple

View the full Grilled Vegetables with Pineapple Recipe & Instructions
Submitted by: HONEYLEA

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Grilled Vegetables with Pineapple

60 calories of Olive Oil, (0.50 tbsp)

24 calories of Dole Pineapple Chunks in 100% Pineapple juice No Sugar Added, (0.17 cup)

18 calories of Potato, raw, (0.17 cup diced)

10 calories of Onions, raw, (0.17 large)

7 calories of Sweet peppers (bell), (0.17 cup, chopped)

5 calories of Red Ripe Tomatoes, (0.17 cup cherry tomatoes)

4 calories of Mushrooms, fresh, (0.17 cup, whole)

2 calories of Garlic powder, (0.25 tsp)

2 calories of Onion powder, (0.25 tsp)

1 calories of Pepper, red or cayenne, (0.25 tsp)

1 calories of Garlic, (0.33 tsp)

1 calories of Celery seed, (0.17 tsp)

1 calories of Pepper, black, (0.17 tsp)

1 calories of Dill weed, dried, (0.33 tsp)

0 calories of Salt, (0.17 tsp)

Nutrition & Calorie Comments  

Delicious recipe - loved the grilled pineapple with the veggies. I am concerned about the amount of sodium - seems quite high, and I'm not sure where it could be cut. I did leave out the salt and used celery seed. Submitted by:

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YUMMY I love the veggie they r the best and I especially love them on the grill with a little low fat italian dressing !!! Submitted by:

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OMG!!! I had used my New Orleans Salt-Free seasoning instead of the optional items. I cooked this meal on our outdoor grill. Absolutely amazing! Submitted by:

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This is great, have also done it with reduced calorie italian salad dressing instead of olive oil and it is very nice. Submitted by:

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Loved this reciped. I used sweet potatoes, but didn't use any of the cayenne or powders as the minced garlic and onions added a great taste. I also didn't use the salt as the celery salt was fine by itself. Only used a half can of pineapple. Very tasty! Submitted by:

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I've made this several times. As a vegetarian, I've been adding chick peas for protein -- tofu would probably work, too. I've also added zucchini. I make it in the oven and "until tender" takes about an hour. Very good. Submitted by:

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Like others, I make this with whatever is in the fridge. I always use yams instead of white potatoes. I like to cook it at a higher heat to to encourage the crispy edges and caramelized sugar without over cooking the veggies. Just cut the yams into very small cubes to ensure they cook through. Submitted by:

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