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Smoked Hasselback Pineapple with Spiced Turkey Chorizo & Onion

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Total Time (Hours)
2
Difficulty
1
Servings
4
Ingredients
11
Total Prep Time: 20 minutes
Calories Per Serving: 296
Nutrients

Nutrition Facts

¼ hasselback pineapple

Amount per serving
Calories 296 Calories from fat: 123
% Daily Value*
Fat 14 g 18 %
Saturated 2 g 11 %
Trans 0 g
Polyunsaturated Fat 1 g %
Monounsaturated Fat 5 g %
Cholesterol 40 mg 13 %
Sodium 320 mg 14 %
Potassium 481 mg 10 %
Carbohydrate 30 g 11 %
Fiber 4 g 14 %
Sugars 21 g
Protein 21 g
Vitamin A 6 %
Vitamin C 110 %
Calcium 4 %
Iron 10 %
Vitamin E 10 %
Thiamin 15 %
Vitamin B6 15 %
Phosphorus 2 %
Magnesium 8 %
Manganese 80 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Ingredients

4 cups favorite wood chips
1 pound 93% lean ground turkey breast
1 small DOLE® Red Onion, diced
2 tablespoons olive oil
2 teaspoons fresh thyme leaves
2 teaspoons smoked paprika
1 teaspoon ancho chile powder
1 teaspoon ground cumin
½ teaspoon kosher salt
1 large DOLE® Pineapple, top on, peeled and halved lengthwise
Chopped fresh cilantro for garnish (optional)

Directions

  1. Cover wood chips with water in a large bowl; soak as label directs. Prepare outdoor grill for indirect grilling over medium heat.
  2. Stir turkey, onion, oil, thyme, paprika, chile powder, cumin and salt in a medium bowl.
  3. Drain wood chips; place 2 cups in foil boat or pie tin and place on hot grill rack over lit side of grill (place chips directly on coals for charcoal grill). Place pineapple halves, flat side down, on cutting board; cut crosswise slices into pineapple halves, about ½ inch apart, cutting only ¾ of the way through. Place medium bowl upside down; 1 at a time, place pineapple halves, flat side down, over bowl to separate slits. Fill slits with turkey mixture.
  4. Place pineapple halves, flat side down, on hot grill rack over unlit side of grill; cover and cook 1 hour 45 minutes or until turkey mixture is golden brown and internal temperature reaches 165°F, rotating once and adding remaining chips halfway through cooking.
  5. Transfer pineapple halves to cutting board; cut crosswise in half. Serve pineapple garnished with cilantro, if desired.
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Smoked Hasselback Pineapple with Spiced Turkey Chorizo & Onion Prep Time:20 minutes Cook time:2 Hours Serves: 4
Nutrition facts: 296 Calories, 14 grams fat
Ingredients: 4 cups favorite wood chips
1 pound 93% lean ground turkey breast
1 small DOLE® Red Onion, diced
2 tablespoons olive oil
2 teaspoons fresh thyme leaves
2 teaspoons smoked paprika
1 teaspoon ancho chile powder
1 teaspoon ground cumin
½ teaspoon kosher salt
1 large DOLE® Pineapple, top on, peeled and halved lengthwise
Chopped fresh cilantro for garnish (optional) Directions:Cover wood chips with water in a large bowl; soak as label directs. Prepare outdoor grill for indirect grilling over medium heat.Stir turkey, onion, oil, thyme, paprika, chile powder, cumin and salt in a medium bowl.Drain wood chips; place 2 cups in foil boat or pie tin and place on hot grill rack over lit side of grill (place chips directly on coals for charcoal grill). Place pineapple halves, flat side down, on cutting board; cut crosswise slices into pineapple halves, about ½ inch apart, cutting only ¾ of the way through. Place medium bowl upside down; 1 at a time, place pineapple halves, flat side down, over bowl to separate slits. Fill slits with turkey mixture.Place pineapple halves, flat side down, on hot grill rack over unlit side of grill; cover and cook 1 hour 45 minutes or until turkey mixture is golden brown and internal temperature reaches 165°F, rotating once and adding remaining chips halfway through cooking.Transfer pineapple halves to cutting board; cut crosswise in half. Serve pineapple garnished with cilantro, if desired.