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Grilled Pineapple Kebabs with Lemon Yogurt Sauce
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5 from 1 vote

Grilled Pineapple Kebabs with Lemon Yogurt Sauce

Grilled pineapple chunks with lemon yogurt dipping sauce
Prep Time35 mins
Cook Time15 mins
Total Time50 mins
Course: Dessert, Side Dish
Servings: 6 skewers
Calories: 79kcal
Author: Shelby Kinnaird (Diabetic Foodie)



  • 6 ounces vanilla yogurt
  • 1 teaspoon freshly grated lemon zest
  • 1 tablespoon freshly squeezed lemon juice
  • toasted coconut chips (optional)


  • 6 wooden skewers
  • 1 fresh pineapple cored, peeled, and cut into 1 1/2-inch cubes (about 1 pound)
  • 1 tablespoon olive oil



  • Combine yogurt, lemon zest, and lemon juice in a small bowl. Mix well.
  • Cover and refrigerate while you grill the pineapple.


  • Submerge skewers in water and let soak for at least 15 minutes. (I like to put them in a rectangular glass baking dish, then put a smaller rectangular dish on top to keep them from floating.)
  • Place 4 to 5 pineapple chunks on each skewer. Brush kebabs with olive oil.
  • Spray cold grill grate with nonstick cooking spray or brush with additional oil.
  • Grill skewers, turning occasionally, until you start to see grill marks and the pineapple softens, anywhere from 7 to 15 minutes. (Your timing will vary depending on how hot your grill is and how big your pineapple chunks are.) We like to wear heavy leather work gloves and turn the skewers by grabbing the ends with our hands, but you can use a spatula.


  • Sprinkle toasted coconut (if desired) on top of yogurt sauce.
  • Serve skewers with sauce.


Time-saving tip: Buy pre-cut fresh pineapple chunks.
Nutritional information does not include coconut.


Serving: 1skewer | Calories: 79kcal | Carbohydrates: 14g | Protein: 2g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1.7g | Trans Fat: 0g | Cholesterol: 1mg | Sodium: 18mg | Potassium: 138mg | Fiber: 1g | Sugar: 11g | Vitamin A: 50IU | Vitamin C: 49.5mg | Calcium: 50mg | Iron: 0.2mg | Net carbs: 13g