Smoked Hasselback Pineapple with Spiced Turkey Chorizo & Onion

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.