Chimichurri Pineapple Veggie Skewers are a super easy, flavorful weeknight vegan dinner, perfect for your meatless Monday! These lightly charred kabobs boast the entire rainbow and are served topped with a zesty chimichurri sauce.
Can we just chimichurri everything?!
It just makes everything richer, bolder, and more flavorful which is obviously a good thing. Like in this Grilled Chicken Salad with Peaches, Sweet Potatoes, and Chimichurri Dressing. Unreal. Totally bomb.
These Chimichurri Pineapple Veggie Skewers are incredibly easy. Toss ’em on the grill, make the chimichurri, and you’re good to go. Bonus: if all your veggies are chopped in advance, it turns this recipe into a 20-minute dinner! Who doesn’t want that?! There’s basically no thought involved.
Chimichurri Pineapple Veggie Skewers are completely customizable, so feel free to tailor them to the types of veggies you like best! But definitely add the pineapple. Grilled pineapple is seriously amazing! That little bit of char is oh so good. And paired with sweet potatoes and zesty chimichurri sauce?! Out of this world.
Chimichurri is amazing for sooooo many things; it’s kind of become a staple sauce around our house. Spoon it over chicken, steak, roasted vegetables… the list goes on.
AND these kabobs are vegan, whole30 compliant, Paleo, and gluten free! (dang, that was a laundry list…)
Off the skewer, these Chimichurri Pineapple Veggie Skewers pack up nicely for an easy work-friendly lunch, too.
For more super fast, easy, nourishing, and family-friendly recipes, make sure to check these out!
- Adobo Chicken Tacos with Yogurt Slaw
- Seared Salmon with Corn, Nectarine, & Cucumber Salsa
- Healthy Mango Cashew Chicken Stir Fry
- Thai Chicken Collard Wraps with Peanut Curry Sauce
- Smoky Yogurt Marinated Chicken Kebabs (serve it with this Quinoa, Kale, & Chickpea Tabbouleh Salad!)
I recently enjoyed a week off my 9-5 to catch up on things. Call it a stay-cation. I bought waaaaaaay too much stuff from Target with leftover wedding gift cards, sipped coffee at Water Street, painted our patio door (it’s black!), cooked and baked like a fiend (there’s cake coming!), and started listening to uplifting, body-positive podcasts again.
Truth be told, in the last few months I’d really gotten away from self-care. I know it’s this thing that everyone talks about, but between the busyness of daily life and home projects every weekend, it definitely got away from me.
Transparency is always best, so I’m not afraid to admit to you that I had a total breakdown during my week off. After listening to a few episodes of the Well & Weird Podcast (Holly Lowery is AH-MAZING), I realized that I was still carrying around a lot of body baggage. Since Josh and I have been intermittent fasting, I hadn’t realized that I really wasn’t tuning into my hunger signals. I’ve been eating according to a time window instead of when my body is telling me it needs to be fed. I’ve been nitpicking my body much more than I did at the beginning of my disordered eating recovery. I’d catch myself staring in the mirror, trying to decide what I liked about my body and what I wanted to change. I found myself thinking obsessively about food again. None of this is healthy and it took diving back into the podcast world for me to realize that I was craving a change.
That being said, I’ve been doing a LOT of self-discovery and introspection during my week off.
These are the things that have been keeping me well lately, and while I have had a TON of time off to incorporate them into my daily routine, I expect things to change when the work week starts up again. But if you’re finding yourself in this place of body negativity, food issues, and/or disordered eating, keep reading!
- Journaling. Oh my gosh, how I missed this in the last few months! I am most expressive through the written word, so journaling has been so healing for me. Not only do I journal life experiences, thoughts, dreams, etc., but I’ve been making it a point to journal new things too.
- Gratitude journaling: writing 3-4 things I’m grateful for daily
- Identifying my limiting beliefs and re-writing them as truths (for example: “I could never be as successful as so-and-so” to “I am as successful as I want to be if I apply myself. My experiences are enough.”). Every day, I’m identifying new ones!
- Identifying areas where I feel scarcity and instead forming a mantra of abundance. For example, “I am so happy and grateful that my financial situations is secure and that money is accessible and all around me.”
- Writing Scripture and the Bible app’s Verse of the Day has been so encouraging, thought-provoking, and generally just uplifting.
- Practicing yoga at least a couple days per week. And not just practicing yoga, but turning it into the spiritual practice it’s meant to be.
- Listening for my hunger and satiety cues. Definitely working on this one and I’m SO not perfect at it. Like the one day I went to Lowe’s to buy black paint for our patio door and ended up opening a can of super dark navy blue paint instead. By the time I went back to Lowe’s, exchanged it, and came home for lunch, it was nearly 2 p.m. and I was starving.
- Actively working to appreciate my body for what it is and all it does for me. Stopping to appreciate little things like my strong legs, my powerful arms, etc.
Okay, guys, this was a super long post, so thank you for sticking with me! Please, please, if you’re struggling with any body image or disordered eating issues, contact me! I have some seriously amazing resources to share with you!
Now I know these Chimichurri Pineapple Veggie Skewers are just calling your name, so it’s time to get at your grill!
And I just wanted to say a HUGE thank you for all your comments, recipe ratings, and social shares! It helps people just like you find these recipes so they can start their own health journey!
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Easy veggie skewers are paired with sweet pineapple and a zesty chimichurri sauce for the perfect vegan/gluten free/Paleo/Whole30 summer grilling recipe!
- 2 medium sweet potatoes, cubed into 1" pieces
- 2 large zucchini, cut into half moons (or quarters)
- 1-2 large red bell peppers, cubed
- 1 large red onion, cut into thick wedges
- 1 1/2 c. pineapple chunks
- 2 Tbsp olive oil, for brushing skewers
- Salt and pepper, to taste
- 8-12 metal or wooden skewers
- 1 c. fresh parsley, minced
- 1 c. fresh cilantro, minced
- 4-6 cloves garlic, minced
- 2 Tbsp red onion, minced
- 1/4 c. olive oil
- 3 Tbsp fresh lime juice
- 2 Tbsp water, as needed, to thin
- 1/4 tsp salt
- Pinch red pepper flakes, optional
First, parbroil the sweet potatoes: set a large skillet over high heat and add the cubed sweet potatoes. Bring to a boil, then reduce heat to low; simmer potatoes 4-5 minutes until just barely tender when pricked with a fork. Drain.
Thread the sweet potatoes, zucchini chunks, red bell pepper, red onion, and pineapple in rotating order onto each of the skewers. I used about 10 skewers, but it will depend on the size of yours. Brush lightly with olive oil and season with salt and pepper.
Preheat a grill to high heat; grill the skewers 5-6 minutes per side, until vegetables are tender and sweet potatoes are completely cooked through.
To make the chimichurri, place all ingredients into a large bowl or container with a lid. Whisk or shake vigorously to incorporate. You can also use a blender to make the sauce, though you likely won't have large chunks of herbs; it's all up to you!
Serve skewers topped with chimichurri sauce.
Nutrition Information per Serving:
Calories: 310 Protein: 3g Carbs: 36g Fat: 17g Fiber: 6g