The Grilled Hawaiian
Sweet and savory, spicy, simple and fruit-forward: all good reasons to make The Grilled Hawaiian a signature item on your appetizer menu.
1 pkg. (5 lb.) DOLE® Chef-Ready Cuts Tropical Gold® Pineapple Spears, thawed and drained
75 (6-inch) wooden skewers
Peanut or vegetable oil, as needed
Spiced Chile Rub (recipe below)
Pancetta bits, cooked and drained, as needed
Preheat grill to medium-high heat.
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.
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 until well blended. Makes about 1 cup.