Colorful Grilled Veggie Skewers with Pineapple

Summer grilling season is when I get really excited about cooking outside. There’s something about eating dinner on the patio that makes everything taste better. But I’ll be honest—I used to think grilling was just for burgers and hot dogs until I discovered how amazing vegetables taste with a little char on them.

These grilled veggie skewers changed the game for me. They’re colorful, easy to make, and the pineapple adds this sweet surprise that my family actually requests now. I love that I can prep everything in the afternoon, thread it all onto skewers, and just toss them on the grill when we’re ready to eat. The marinade is simple—just olive oil, balsamic vinegar, and some dried herbs you probably already have in your pantry.

Want something healthy that doesn’t feel like you’re sacrificing flavor? These skewers are it. They work as a main dish for vegetarians or as a side that’ll disappear faster than you’d think.

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What Kind of Vegetables Should I Use?

The beauty of veggie skewers is that you can really mix and match based on what looks good at the store or what you have in your fridge. The vegetables listed here are a great starting point, but feel free to swap in things like eggplant, bell peppers in different colors, or even asparagus if that’s what you’re craving. Just make sure whatever vegetables you choose are cut into similar-sized pieces so they cook evenly on the grill. When shopping, look for firm vegetables without soft spots or bruising, and try to pick zucchini and yellow squash that are medium-sized since the smaller ones tend to be more tender and flavorful than the really large ones.

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Options for Substitutions

These skewers are super forgiving when it comes to swapping ingredients:

• Vegetables: Mix and match based on what you have! Eggplant, bell peppers in other colors, sweet potato chunks, or thick asparagus spears all work great. Just keep pieces around the same size so everything cooks evenly.
• Pineapple: Fresh is best for grilling, but canned pineapple chunks work in a pinch – just drain them really well and pat dry with paper towels. You could also try peach or mango chunks for a different sweet element.
• Mushrooms: Button mushrooms are classic, but cremini or baby portobello mushrooms add a meatier flavor. Just pick ones that are similar in size to your other veggies.
• Bamboo skewers: Metal skewers are reusable and don’t need soaking. If you’re using bamboo and forgot to soak them, wrap the exposed ends in foil to prevent burning.
• Dried herbs: Fresh herbs work too – just triple the amount since dried herbs are more concentrated. Italian seasoning is a quick substitute if you don’t have both basil and oregano on hand.

Watch Out for These Mistakes While Grilling

The biggest mistake people make with veggie skewers is cutting the vegetables into different sizes, which leads to uneven cooking – aim for uniform 1-inch pieces so everything finishes at the same time.

Skipping the step of soaking your bamboo skewers in water for at least 20 minutes will result in burnt, charred sticks that can even catch fire on the grill, so don’t rush this part.

Another common error is overcrowding the skewers by packing the vegetables too tightly together, which prevents proper heat circulation and leaves you with steamed rather than grilled veggies – leave a little space between each piece.

Finally, resist the urge to crank up the heat too high, as medium heat gives the vegetables time to cook through and caramelize without burning on the outside while staying raw in the middle.

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What to Serve With Grilled Veggie Skewers?

These grilled veggie skewers are perfect alongside just about any protein you’re throwing on the grill – think chicken breasts, steak, or even grilled shrimp for a full backyard barbecue spread. I love serving them over a bed of fluffy rice or quinoa to soak up all those tasty juices from the veggies and pineapple. A dollop of tzatziki sauce or hummus on the side makes for great dipping and adds a cool, creamy contrast to the smoky grilled flavors. If you want to make it a complete meal without adding meat, try pairing the skewers with warm pita bread and a Greek salad with feta cheese.

Storage Instructions

Store: Keep any leftover grilled veggie skewers in an airtight container in the fridge for up to 3 days. I like to slide the veggies off the skewers first so they’re easier to store and reheat later. They’re great tossed into salads or grain bowls throughout the week!

Make Ahead: You can prep these skewers a few hours before grilling. Just thread all the veggies onto the skewers, brush with the oil and seasoning mixture, then cover with plastic wrap and refrigerate until you’re ready to fire up the grill.

Serve: These skewers are best enjoyed fresh off the grill while they’re still warm and slightly charred. If you’re eating leftovers, you can enjoy them cold straight from the fridge, or warm them up in a skillet over medium heat for a few minutes until heated through.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 700-850
• Protein: 12-16 g
• Fat: 45-55 g
• Carbohydrates: 80-98 g

Ingredients

For the skewers:

• 1 pineapple (cored and cut into 1-inch chunks)
• 2 zucchinis (sliced into 1/2-inch thick rounds)
• 2 yellow squash (sliced into 1/2-inch thick rounds)
• 1/2 lb mushrooms (whole baby bellas)
• 1 large red onion (cut into 1-inch wedges)
• 12 to 14 cherry tomatoes
• 1 large red bell pepper (seeded and cut into 1-inch squares)
• 8 to 10 bamboo skewers (soaked in water for 30 minutes)

For the marinade:

• 1/2 cup extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 1/2 tsp dried basil
• 3/4 tsp dried oregano
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp ground black pepper

Step 1: Prepare All Ingredients and Soak Skewers

• 8 to 10 bamboo skewers
• 1 pineapple
• 2 zucchinis
• 2 yellow squash
• 1/2 lb mushrooms
• 1 large red onion
• 12 to 14 cherry tomatoes
• 1 large red bell pepper

Start by soaking the bamboo skewers in water for at least 30 minutes to prevent them from charring on the grill.

While they soak, prepare all your vegetables and fruit: core and cut the pineapple into 1-inch chunks, slice the zucchini and yellow squash into 1/2-inch thick rounds, leave the baby bella mushrooms whole, cut the red onion into 1-inch wedges, keep the cherry tomatoes whole, and cut the red bell pepper into 1-inch squares.

Having everything prepped and ready before you start skewering makes the assembly much faster and more organized.

Step 2: Make the Herb Oil Marinade

• 1/2 cup extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 1/2 tsp dried basil
• 3/4 tsp dried oregano
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp ground black pepper

In a bowl, whisk together the extra virgin olive oil, balsamic vinegar, dried basil, dried oregano, garlic powder, salt, and black pepper until well combined.

I like to let this mixture sit for a few minutes so the dried herbs can bloom and release their flavors into the oil—it makes a noticeable difference in the final taste.

Step 3: Thread Vegetables and Fruit onto Skewers

• prepared vegetables and pineapple from Step 1
• soaked bamboo skewers from Step 1

Remove the soaked skewers from water and begin threading the prepared vegetables and pineapple onto each skewer, alternating between different items to create a colorful, balanced arrangement.

Distribute the ingredients evenly among all skewers so they cook at the same rate.

Thread them snugly together but not so tight that they’re crushed—you want them to cook evenly and develop nice color on all sides.

Step 4: Heat Grill and Prepare for Cooking

• herb oil mixture from Step 2

Heat your grill to medium heat (around 375-400°F if using a gas grill, or medium coals for charcoal).

Once the grill is hot, lightly oil the grate with a folded paper towel dipped in oil to prevent sticking.

Brush all sides of each loaded skewer generously with the herb oil marinade from Step 2, making sure to coat the vegetables thoroughly.

Step 5: Grill Skewers with Regular Turning and Basting

• loaded skewers from Step 3
• herb oil mixture from Step 2

Place the skewers directly on the grill grate and cook for 10 to 15 minutes, turning them every 2 to 3 minutes to ensure even cooking and prevent burning.

Each time you turn the skewers, brush them again with the remaining herb oil marinade—this keeps them moist and builds flavor.

The vegetables should be tender and have light char marks when done.

I find that turning frequently helps the vegetables caramelize without getting too charred, and the basting keeps everything juicy.

Step 6: Rest and Serve

Remove the skewers from the grill and let them rest for 2 to 3 minutes before serving.

This brief rest allows the vegetables to relax and helps them stay tender when you handle or eat them.

Serve warm as a main dish or appetizer.

Colorful Grilled Veggie Skewers with Pineapple

Delicious Colorful Grilled Veggie Skewers with Pineapple recipe with step-by-step instructions.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 8 servings

Calories 775 kcal

Ingredients

  

For the skewers

• 1 pineapple (cored and cut into 1-inch chunks)
• 2 zucchinis (sliced into 1/2-inch thick rounds)
• 2 yellow squash (sliced into 1/2-inch thick rounds)
• 1/2 lb mushrooms (whole baby bellas)
• 1 large red onion (cut into 1-inch wedges)
• 12 to 14 cherry tomatoes
• 1 large red bell pepper (seeded and cut into 1-inch squares)
• 8 to 10 bamboo skewers (soaked in water for 30 minutes)

For the marinade

• 1/2 cup extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 1/2 tsp dried basil
• 3/4 tsp dried oregano
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp ground black pepper

Instructions

 

• Start by soaking the bamboo skewers in water for at least 30 minutes to prevent them from charring on the grill. While they soak, prepare all your vegetables and fruit: core and cut the pineapple into 1-inch chunks, slice the zucchini and yellow squash into 1/2-inch thick rounds, leave the baby bella mushrooms whole, cut the red onion into 1-inch wedges, keep the cherry tomatoes whole, and cut the red bell pepper into 1-inch squares. Having everything prepped and ready before you start skewering makes the assembly much faster and more organized.
• In a bowl, whisk together the extra virgin olive oil, balsamic vinegar, dried basil, dried oregano, garlic powder, salt, and black pepper until well combined. I like to let this mixture sit for a few minutes so the dried herbs can bloom and release their flavors into the oil—it makes a noticeable difference in the final taste.
• Remove the soaked skewers from water and begin threading the prepared vegetables and pineapple onto each skewer, alternating between different items to create a colorful, balanced arrangement. Distribute the ingredients evenly among all skewers so they cook at the same rate. Thread them snugly together but not so tight that they're crushed—you want them to cook evenly and develop nice color on all sides.
• Heat your grill to medium heat (around 375-400°F if using a gas grill, or medium coals for charcoal). Once the grill is hot, lightly oil the grate with a folded paper towel dipped in oil to prevent sticking. Brush all sides of each loaded skewer generously with the herb oil marinade from Step 2, making sure to coat the vegetables thoroughly.
• Place the skewers directly on the grill grate and cook for 10 to 15 minutes, turning them every 2 to 3 minutes to ensure even cooking and prevent burning. Each time you turn the skewers, brush them again with the remaining herb oil marinade—this keeps them moist and builds flavor. The vegetables should be tender and have light char marks when done. I find that turning frequently helps the vegetables caramelize without getting too charred, and the basting keeps everything juicy.
• Remove the skewers from the grill and let them rest for 2 to 3 minutes before serving. This brief rest allows the vegetables to relax and helps them stay tender when you handle or eat them. Serve warm as a main dish or appetizer.