Moogarita Jam Marinated Grilled Halloumi Skewers with Charred Pineapple Salsa

Moogarita Jam Marinated Grilled Halloumi Skewers with Charred Pineapple Salsa

A bright, sweet-heat appetizer or light main that pairs salty, squeaky halloumi with the tart-tequila kick of Triple Berry Moogarita Jam. Charred pineapple salsa adds tropical acidity while fresh cilantro and lime keep the plate lively. Quick to assemble and perfect for entertaining.

Ingredients

• 8 oz halloumi cheese, drained and cut into 1-inch cubes
• 1/3 cup Triple Berry Moogarita Jam
• 2 tablespoons olive oil, plus 1 tablespoon for grilling
• 1 tablespoon lime juice, freshly squeezed
• 1 teaspoon soy sauce (for umami balance)
• 1 small garlic clove, minced
• 1/4 teaspoon smoked paprika
• Salt and black pepper to taste
• 12 wooden or metal skewers (if using wooden, soak 20 minutes)
• For the Charred Pineapple Salsa:
• 1 cup fresh pineapple, cut into 1/2-inch pieces
• 1 small red bell pepper, finely diced
• 1/4 small red onion, minced
• 1 tablespoon jalapeño, seeded and minced (optional for heat)
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon lime juice
• Pinch of kosher salt
• To finish and serve:
• Mixed baby greens or butter lettuce leaves, for plating
• Extra Triple Berry Moogarita Jam for drizzling, about 2 tablespoons
• 1 lime, cut into wedges

Instructions

1. Make the marinade: In a medium bowl whisk together 1/3 cup Triple Berry Moogarita Jam, 2 tablespoons olive oil, 1 tablespoon lime juice, soy sauce, minced garlic, smoked paprika, and a pinch of salt and pepper until smooth.
2. Marinate the halloumi: Add the halloumi cubes to the marinade and toss to coat. Let sit at room temperature for 15 to 20 minutes to absorb flavor. Halloumi is firm, so it does not need long to pick up flavor.
3. Prep the salsa: Heat a grill pan or cast iron skillet over medium-high heat. Add the pineapple pieces (no oil). Allow the pineapple to char on one side, about 2 to 3 minutes, then turn to char the other faces. Remove and let cool slightly. In a bowl combine charred pineapple, red bell pepper, red onion, jalapeño (if using), cilantro, 1 tablespoon lime juice, and a pinch of salt. Taste and adjust acidity or salt as desired.
4. Assemble skewers: Thread marinated halloumi onto skewers, alternating with small pineapple pieces or bell pepper for color. Leave a little space between each piece so the heat circulates while grilling.
5. Grill the skewers: Brush the grill grates or skillet with 1 tablespoon olive oil. Grill skewers over medium-high heat 2 to 3 minutes per side, turning once, until grill marks form and halloumi is warmed and slightly crisp at the edges. Avoid overcooking; halloumi should be golden and soft but not melted away.
6. Finish with jam: During the last 30 seconds on the grill, brush a light layer of extra Triple Berry Moogarita Jam onto the halloumi skewers and let it warm and tack to the cheese. This gives a glossy, flavorful finish that highlights the jam’s tequila-lime notes and chilies.
7. Plate and serve: Arrange mixed greens or lettuce leaves on a serving platter. Place skewers on top, spoon charred pineapple salsa beside them, and drizzle any remaining jam sparingly over the plate for garnish. Serve with lime wedges.

Notes

• Make it vegetarian-friendly as written. For a heartier main, serve over coconut rice or quinoa to soak up the juices.
• If you do not have a grill or grill pan, broil the skewers on high 3 to 4 inches from the element for 2 to 3 minutes per side, watching carefully so they brown rather than burn.
• Triple Berry Moogarita Jam acts both as a marinade component and a finishing glaze. Its lime, tequila, and chile notes balance the salty halloumi and sweet charred pineapple for a complex but approachable flavor profile.
• Leftover salsa keeps 2 days refrigerated. Halloumi skewers are best served immediately for texture.