Grilled Tropical Vegetable Skewers with Mango-Lime Dressing

By AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

Colorful bell peppers, zucchini, and pineapple grilled until tender and drizzled with a zesty mango-lime dressing. This Tropical-inspired vegetarian recipe, ready in about 30 minutes, pairs zucchini, bell peppers, pineapple for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 medium, cut into 1/2-inch rounds zucchini
• 1 red, 1 yellow, cut into 1-inch pieces bell peppers
• 1 cup, chunks pineapple
• 2 tbsp olive oil
• 1/2 tsp garlic powder
• 1/4 tsp cumin
• 1/2 cup, diced mango
• 2 tbsp lime juice
• 1 tbsp honey
• 1 tbsp, chopped mint

Grilling tools worth buying → Best Grilling Tools and BBQ Gadgets for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Toss 1 medium zucchini (cut into 1/2-inch rounds), 1 red bell pepper (cut into 1-inch pieces), 1 yellow bell pepper (cut into 1-inch pieces), and 1 cup pineapple chunks with 2 tbsp olive oil, 1/2 tsp garlic powder, 1/4 tsp cumin, and salt and pepper in a bowl.
2. Step 2: Thread vegetables and pineapple onto skewers, leaving space between pieces for even cooking.
3. Step 3: Preheat grill to 350°F. Grill skewers for 8-10 minutes, turning once, until vegetables are tender and slightly charred.
4. Step 4: Blend 1/2 cup diced mango, 2 tbsp lime juice, 1 tbsp honey, 1 tbsp chopped mint, and 1 tbsp olive oil until smooth for the dressing.
5. Step 5: Serve skewers topped with 1/4 cup dressing.