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Dole Banana Farmer

Smoked Hasselback Pineapple with Spiced Turkey Chorizo & Onion

2 hrs 5 Minutes Total time 20 Minutes Prep time 1 hr 45 Minutes Cook Time 296 Calories 4 Servings



  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.
Summer Sides Dinner

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