The savory spicy seasoning is a great compliment to the sweet tangy pineapple spear.
Preheat grill to medium-high heat.
1 pkg. (5 lb.) DOLE Chef-Ready Cuts Tropical Gold® Pineapple Spears, thawed and drained75 (6-inch) wooden skewersPeanut or vegetable oil, as neededSpiced Chile Rub (recipe below)
Poke each pineapple spear halfway on wooden skewer. Lightly brush each pineapple spear with oil; sprinkle with Spiced Chile Rub on all sides.
Grill spears 4 to 6 minutes, turning once or until lightly browned.
Pancetta bits, cooked and drained, as needed
Dip one side of grilled pineapple spear into pancetta bits until coated. Serve warm.
Spiced Chile Rub: Stir together 1/3 cup kosher salt, 1/4 cup ancho chile pepper, 1/4 cup sugar, 1 teaspoon ground black pepper and 1 teaspoon ground red pepper, in medium bowl. Makes about 1 cup.