Ingredients
1¼cupsfreekeh
2cupsfresh pineapplecubed, about 1 small pineapple, sliced into 1-inch chunks
1cupred bell pepperseeded and sliced into about 1-inch square pieces
½cupred onionboth ends chopped off and then sliced into wedges no wider than the bell pepper pieces
2tbspextra-virgin olive oil
1tspsalt and freshly ground black pepper
½feta cheesecrumbled, for garnishing (omit for vegan/dairy free meal) optional but recommended
⅓cupraw pepitasgreen pumpkin seeds
½cupfresh basilpacked
½cupfresh cilantropacked or more basil
2garlic clovesroughly chopped
1tbspfresh lime juice
½tspfine-grain sea salt
⅓cupextra virgin olive oil
Preparation
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.
In a small, heavy-bottomed pot, bring 2 3/4 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.
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.
Place each skewer on the grill. Cook, turning 90 degrees once the underside has developed good grill lines until marked and tender, about 10 to 15 minutes. Carefully transfer the skewers to a cooked platter once they are done.
To prepare the pesto, first toast the pepitas in a small skillet over medium-low heat until they are fragrant and making little popping noises, about 3 to 5 minutes.
Transfer them to the bowl of a small food processor or blender. Add the basil and cilantro, garlic, lime juice, and salt. Put on the lid and process until the herbs are finely chopped, then scrape down the sides.
Process again as you drizzle in the olive oil and continue processing until the mixture is well blended.
Stir the pesto into the cooked freekeh and season to taste with salt and pepper. Divide the freekeh into 4 bowls and top with crumbled feta, if you like. Serve with 2 skewers each.
