Grilled Pineapple? Yes! It’s even better than imagined. This healthy, salty- sweet-vegan recipe is in my regular grilling rotation both at home and on the road. When camping, I tend to serve any meat based meals early on when my enthusiasm for cooking is at its peak (and the cooler is still super cold). I find that the ingredients for this recipe stay fresh longer and don’t take up much room in the cooler as only the marinade and mushrooms need to be kept cool. It’s easy to prepare ahead, works really well as a camp meal and will make you feel like you’re bringing a little of your inner gourmet to the picnic table.

I prepare the marinade at home and either freeze in a vacuum sealed bag or store in a small mason jar until use. Keep in mind that the longer you marinade, the more intense the flavor becomes. I’ve had plans change and didn’t have time to grill these so they sat in the marinade until the next dinner-time and were still great.
Tip: You can marinate and then skewer if you don’t have large plastic bags or your skewers will not fit in the bag. I’d rather not impale slippery teriyaki infused nuggets of goodness so I skewer first.