Servings: 4

Time: 40 minutes

2 Tbsp. canola, vegetable, or avocado oil, plus more for the grill grates

1 chipotle pepper in adobo, finely chopped, plus 2 Tbsp. sauce from the can

1 tsp. honey

¼ tsp. garlic powder

½ tsp. kosher salt

½ lime, cut into 4 wedges

8 oz. king trumpet mushrooms

8 oz. fresh pineapple, cut into 1-inch chunks

Special equipment:

4 large metal skewers or 6-8 wooden skewers

Charcoal, gas, or pellet grill

Step 1 - In a small bowl, whisk together the oil, chipotle pepper and adobo sauce, honey, garlic powder, and salt. Add the juice from half of the lime wedges.

Step 2 - Add the sauce and the mushrooms to a zip-top bag, toss the mushrooms to fully coat, and squeeze out the air and seal. Marinate the mushrooms, at least 15 minutes at room temperature or up to 2 hours in the fridge. 

Step 3 - Preheat a charcoal, gas, or pellet grill to medium-high heat (400-425°F). 

Step 4 - If using wooden skewers, soak in water for at least 15 minutes. Just before grilling, add the pineapple to the bag with the mushrooms and toss to coat with the marinade.

Step 5 - Thread 2-4 pineapple chunks and 1-2 mushrooms on each skewer (depending on the size of your skewers), leaving space between each one.

Step 6 - Lightly oil the grill grates. Add the skewers in a single layer. Grill until grill marks form on the bottom, 5-7 minutes. Flip, and repeat with the other side (10-20 minutes total).

Step 7 - Remove from the grill and squeeze the last two lime wedges over top before serving.

Thanks to Laurel Randolph