Ingredients
1 fresh ripe pineapple, peeled, cored, cut into 1½-inch chunks
1 pound fresh strawberries, hulled
3 tablespoons raw honey
2 tablespoons freshly squeezed lime juice
1 teaspoon lime zest
1 tablespoon avocado oil or melted coconut oil
Pinch sea salt
Yogurt Dip:
1½ cups full-fat Greek yogurt
1 tablespoon honey
1 teaspoon lime zest
1 tablespoon fresh lime juice
½ teaspoon pure vanilla extract
Optional garnish:
Fresh mint leaves
Toasted coconut flakes
Extra lime zest
Instructions
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Preheat grill to medium-high (400°F / 200°C) and lightly oil the grates.
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Pat pineapple and strawberries dry with paper towels.
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In a bowl, whisk honey, lime juice, lime zest, oil, and sea salt until smooth.
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Thread pineapple and strawberries alternately onto skewers.
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Brush fruit generously with honey-lime glaze.
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Grill skewers for 2–3 minutes per side, turning carefully, until pineapple has golden grill marks and strawberries are softened but intact (about 6–8 minutes total).
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In a separate bowl, whisk Greek yogurt, honey, lime zest, lime juice, and vanilla until thick and creamy. Chill until serving.
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Remove skewers from grill and let rest 2 minutes. Serve warm with chilled yogurt dip.
Notes
Use firm, ripe pineapple for best caramelization.
Soak wooden skewers for 30 minutes before grilling to prevent burning.
Do not overcook strawberries; they soften quickly.
For a dairy-free option, substitute coconut yogurt.
For vegan version, replace honey with maple syrup.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Grilling
- Cuisine: American / Summer BBQ
- Diet: Vegetarian