Ingredients
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1 can hearts of palm, drained and cut into 1-inch pieces hearts of palm1 can hearts of palm, drained and cut into 1-inch pieces
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1 cup fresh pineapple, cut into chunks pineapple1 cup fresh pineapple, cut into chunks
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1 red bell pepper, cut into 1-inch pieces red bell pepper1 red bell pepper, cut into 1-inch pieces
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1 red onion, cut into 1-inch pieces red onion1 red onion, cut into 1-inch pieces
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1 zucchini, sliced into thick rounds zucchini1 zucchini, sliced into thick rounds
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1 cup cherry tomatoes cherry tomatoes1 cup cherry tomatoes
Directions
Thread hearts of palm, pineapple, and vegetables onto skewers, grill until golden and slightly charred, and top with a bold, spicy chimichurri sauce. Serve hot for the full Brazilian-inspired experience! For best flavor, marinate the hearts of palm and veggies in a bit of lime juice and salt for 10 minutes before grilling. The chimichurri can be made up to 3 days in advance and stored in the fridge.
Steps
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1
Done
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Prepare the chimichurri: In a bowl, combine parsley, cilantro, garlic, chili (or red pepper flakes), red wine vinegar, lime juice, olive oil (if using), salt, and pepper. Mix well and set aside. |
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2
Done
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Assemble the skewers: Thread alternating pieces of hearts of palm, pineapple, bell pepper, onion, zucchini, and cherry tomatoes onto the skewers. |
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3
Done
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Season the skewers with a sprinkle of salt and pepper. |
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4
Done
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Preheat a grill or grill pan to medium-high heat. |
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5
Done
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Grill the skewers for 8–10 minutes, turning occasionally, until veggies are slightly charred and pineapple is caramelized. |
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6
Done
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Serve immediately, drizzled generously with spicy chimichurri sauce. |
