halloumi and pineapple skewers

This is a great dish to feed any crowd, including children. ​It’s super colourful and tasty and comes with a cooling and citrusy spearmint sauce which cuts through the sweetness of the skewers.


  • ​400 grams halloumi, cut into 2cm cubes
  • 400 grams pineapple rings, cut into eight
  • 2 red onions, cut into wedges
  • Azada Olive Oil & Basil for cooking
  • Sea salt and ground pepper
  • Lime wedges to serve

Ingredients for the spearmint sauce:

  • ​1 clove garlic
  • ½ teaspoon sea salt
  • ¼ cup Azada Extra Virgin Olive Oil
  • 1 cup fresh spearmint leaves, chopped
  • 2 teaspoons Dijon mustard
  • 1 tablespoon red wine vinegar
  • 1 teaspoon sesame seeds


  • ​8-10 long metal/wooden skewers

Preparation time 20 minutes
Cooking time 25 minutes (depending on thickness)
Makes 8-10
Gluten free | Vegetarian 


Parsley sauce. Place all ingredients into a food mixer and blend to combine. Stir through the sesame seeds. Halloumi and pineapple skewers. Heat a griddle pan to medium-high heat. Thread the halloumi, pineapple pieces and red onion wedges onto the skewers. Place on the griddle panda and brush with Azada’s Olive Oil & Basil. Season with salt and pepper. Grill the skewers for 4-5 minutes on each side or until golden. To serve. Serve skewers with a delicate, sweet flavoured spearmint sauce and lime wedges.  

Chefs Tip

​If you’re assembling the skewers in advance, squeeze lemon juice over the pineapple pieces to keep them fresh.


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