Grilled Chorizo-Filled Hasselback Pineapple Recipe | Recipe Iseasy Kitchen

Level: Easy
Yield: 4 servings
Total: 1 hr 5 min
Active: 55 min

Nutritional Analysis Per Serving
Serving Size: 1 of 4 servings
Calories: 817
Total Fat: 44 g
Saturated Fat: 16 g
Carbohydrates: 70 g
Dietary Fiber: 5 g
Sugar: 40 g
Protein: 37 g
Cholesterol: 100 mg
Sodium: 5546 mg

Attention grill enthusiasts craving bold flavors: Fire up your grill for this Grilled Chorizo-Filled Hasselback Pineapple! Each smoky, fan-sliced bite bursts with sweet pineapple, spicy chorizo, and savory heat. Paired with a crisp teriyaki cucumber salad, it's the ultimate summer showstopper that'll have everyone reaching for seconds.

Ingredients

1 ripe pineapple
1 1/2 cups teriyaki sauce, such as Kikkoman Teriyaki Marinade and Sauce
1 pound bulk fresh chorizo
1 English cucumber, halved and thinly sliced
1 Fresno chile, seeded and thinly sliced
Juice of 1 lime
1/2 red onion, thinly sliced
Warm cooked rice, for serving

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Instructions

Set up a grill for medium indirect heat: For gas grills (3+ burners), ignite all to medium-high; after 15 minutes, shut off one central burner and reduce others to medium. For charcoal, pile one chimney of ashed-over briquettes on one side with a drip pan opposite. (Check your grill manual.)
Prep the pineapple: Trim 1/2 inch from base to peel and flatten. Stand upright, peel skin fully. Halve lengthwise through core. Place one half core-side down; use wooden spoons along edges to make 1/4-inch cuts without slicing through. Repeat with other half.
Marinate and fill: Place halves in a 9-by-13-inch dish; drizzle with 1 cup teriyaki sauce and marinate 10 minutes, turning once. Prop one half core-side down over an inverted bowl; press ends to fan cuts. Divide chorizo into portions and stuff slits generously. Repeat.
Grill: Place halves core-side down on indirect heat; close lid. Grill until chorizo is golden and pineapple is deep yellow and tender, 25-35 minutes. Glaze with 1/4 cup teriyaki; transfer to board.
Make salad: Toss cucumber, chile, lime juice, onion, and remaining 1/4 cup teriyaki in a bowl.
Serve: Stand halves upright by crown; slice into portions. Fan over warm rice with cucumber salad for a tropical feast that screams grill mastery!