Grilled Vegetable and Pineapple Skewers with Coconut-Cilantro Sauce

By AislePrompt Editorial · Published 2026-04-18 · Updated 2026-04-18

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Sweet pineapple and crisp vegetables grilled with a creamy cilantro-coconut sauce for a vibrant vegetarian main. This Tropical-inspired vegetarian recipe, ready in about 30 minutes, pairs pineapple, zucchini, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 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.

Prep: 20 min Cook: 10 min Serves 4 Tropical cuisine 150 cal/serving

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Ingredients

1 cup, cubed pineapple
1 cup, cubed zucchini
1 cup, cubed red bell pepper
1/4 cup olive oil
2 tbsp fresh lime juice
1/4 cup, chopped fresh cilantro
2 tbsp coconut milk
1/2 tsp ground cumin
1/2 tsp salt
1/4 tsp black pepper

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Instructions

Step 1: Thread 1 cup cubed pineapple, 1 cup cubed zucchini, and 1 cup cubed red bell pepper onto skewers, alternating vegetables.
Step 2: Whisk together 1/4 cup olive oil, 2 tbsp fresh lime juice, 1/4 cup chopped fresh cilantro, 2 tbsp coconut milk, 1/2 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper.
Step 3: Brush skewers with half the sauce and grill over medium heat for 8-10 minutes, turning occasionally, until vegetables are tender and slightly charred; brush with remaining sauce during cooking.