Grilled Tropical Vegetable Skewers with Mango-Lime Dressing

By AislePrompt Test Kitchen · Reviewed 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 (vegetarian) ready in about 30 minutes blends chunks pineapple, olive oil, garlic powder into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 220 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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

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.