The Grilled Hawaiian

The savory spicy seasoning is a great compliment to the sweet tangy pineapple spear.

Photo of The Grilled Hawaiian


1 pkg. 5 pounds DOLE® Chef-Ready Cuts, Pineapple Spears
75 (6-inch) wooden skewers
peanut oil, as needed
Spiced Chile Rub (recipe below)
Pancetta bits, cooked and drained, as needed


  1. Preheat grill to medium-high heat. 
  2. Poke each pineapple spear halfway on wooden skewer.  Lightly brush each pineapple spear with oil; sprinkle with Spiced Chile Rub on all sides.
  3. Grill spears 4 to 6 minutes, turning once or until lightly browned.
  4. Dip one side of grilled pineapple spear into pancetta bits until coated.  Serve warm.
  5. 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. 
Fruit pairings tout 2018
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