Grilled Vegetables with Pineapple

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Grilled Vegetables with Pineapple

4.4 of 5 (289)
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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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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!
    103 of 104 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
    49 of 50 people found this review helpful
    I added zucchini, yellow squash, and carrots... very adaptable recipe and yummy! - 10/31/08

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  • 40 of 40 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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  • Very Good
    37 of 37 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!
    37 of 38 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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