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Roasted Pineapple Skewers

Roasted Pineapple Skewers
Total Time:
35 minutes
Active Time:
10 minutes


Nonstick aluminum foil
1 whole pineapple, peeled and cored
2 limes, for zest/juice
4 tablespoons honey
1/8 teaspoon ground red pepper
Large zip-top bag
8 (6-inch) wooden skewers
1 container nonfat vanilla Greek yogurt (5–6 oz)


  1. Preheat oven to 425°F. Line baking sheet with foil. Cut pineapple in half lengthwise, then cut each half into 4 long wedges. Zest/grate limes (no white; 1 1/2 teaspoons); squeeze limes for juice (3 tablespoons). Whisk honey, lime juice, 1 teaspoon zest, and red pepper until blended.
  2. Place pineapple in zip-top bag; pour honey mixture over pineapple. Let stand 10 minutes to marinate.
  3. Thread pineapple wedges onto skewers; place on baking sheet. Pour marinade over pineapple. Bake 16–18 minutes or until edges begin to brown. Combine yogurt and remaining 1/2 teaspoon lime zest. Transfer fruit to serving platter and drizzle with yogurt sauce (or use on the side for dipping). Serve.

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Nutritional Information

CALORIES (per 1/8 recipe) 100kcal; FAT 0.00g; SAT FAT 0.00g; TRANS FAT 0.00g; CHOL 0mg; SODIUM 10mg; CARB 25g; FIBER 2.00g; SUGARS 21g; PROTEIN 2g; CALC 4%; VIT A 2%; VIT C 90%; IRON 2%

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