Freekeh with Basil-Cilantro Pesto and Grilled Pineapple Skewers from Cookie + Kate
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Preheat your grill to medium heat. Combine the prepared pineapple, bell pepper and onion in a medium-sized mixing bowl. Drizzle in 2 tablespoons olive oil and sprinkle with salt and pepper. Toss until the pieces are lightly coated in oil, then thread them onto your skewers, alternating as you go. You should have enough for 8 skewers.
In a small, heavy-bottomed pot, bring 2¾ cups water to boil. Add the freekeh, cover and reduce heat to medium-low. Reduce heat as necessary to maintain a gentle simmer and cook until the water is mostly absorbed, about 20 to 25 minutes. Remove from heat and let the freekeh rest, covered, for 5 minutes.
If you'll be using wooden skewers, soak 8 skewers in water for 20 minutes prior to grilling. I used these stainless steel skewers instead.