Griddle Honey-Chili Halloumi and Pineapple Bites
Heat a camp griddle over a medium stove flame or a grate over coals, then sear pineapple rings 2 to 3 minutes per side and halloumi slabs about 2 minutes per side until golden. Chop both into bite-size pieces and toss with honey, chili flakes, lime and cilantro. Start to finish takes about 20 minutes.
Halloumi is made for a hot griddle. It doesn't melt into the grates, it browns fast, and it comes out salty and squeaky-good. Paired with sweet, charred pineapple and a sticky chili-honey glaze, it makes a snack that disappears before dinner gets started.
The whole thing takes one griddle and one bowl. Keep the halloumi cold until you cook, work in two quick batches, and eat it hot. The cheese goes rubbery as it cools.
Griddle Honey-Chili Halloumi and Pineapple Bites
- Prep
- 10 min
- Cook
- 10 min
- Serves
- 4
- Difficulty
- Easy
- Heat
- Medium flame or medium coals
- Pack weight
- 2 lb
- Campfire
- Camp stove
- Backpacking
- Cooler required
- One burner
- Low water
- One-pan cleanup
Ingredients
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Gear you'll need
- Camp griddle or flat-top
- Camp stove or grill grate over coals
- Metal spatula
- Cutting board
- Sharp knife
- Medium mixing bowl
- Small bowl
- Clean towel or paper towels
- Toothpicks or forks
Steps
-
Dry the pineapple
Drain the rings well. Pat them dry with a clean towel so they sear instead of steam.
-
Slice the halloumi
Cut the block into slabs about 1/2 inch thick. Pat them dry and return any unused cheese to the cooler right away.
-
Mix the glaze
In a small bowl, stir the honey, red pepper flakes, juice from half the lime and the pinch of salt. Set it near the griddle.
-
Heat the griddle
Set the griddle over a medium flame or a grate over medium coals. Add the oil and wait 3 to 4 minutes, until a drop of water sizzles on contact.
-
Sear the pineapple
Lay the rings on the griddle and cook 2 to 3 minutes per side, until browned at the edges. Move them to a plate.
-
Brown the halloumi
Add the slabs to the same griddle. Cook about 2 minutes per side, until deep golden, and don't move them until they release easily.
-
Chop and toss
Cut the pineapple and halloumi into bite-size pieces on a clean board. Toss them in the bowl with the glaze and cilantro.
-
Serve hot
Squeeze the other lime half over the top. Eat with forks or toothpicks while the cheese is still soft.
Trail Notes
Mix the honey, red pepper flakes and salt in a small jar at home. At camp, just add the lime juice and you're ready to cook.
Use thick slabs of pressed extra-firm tofu and maple syrup instead of halloumi and honey for a vegan version. Add 2 minutes per side for a good crust.
Unopened halloumi is brined and holds up better than most cheese, but keep it at 40°F or below. Once opened, don't leave it out more than 2 hours, or 1 hour in hot weather. Eat it or toss it.
Let griddle oil cool, wipe it up with a paper towel and pack it out. Scatter strained dishwater at least 200 feet from water sources and camp.
Campers ask
How do you keep halloumi from sticking to a camp griddle?
Preheat the griddle fully, use a thin film of oil and leave the cheese alone for the first 2 minutes. It releases on its own once it has browned.
Can you cook halloumi over a campfire?
Yes. Set a griddle or a flat cast-iron pan on a grate over medium coals, not open flames. Direct flames scorch the outside before it softens inside.
Why does halloumi turn rubbery?
It firms up as it cools. Cook it just before serving and eat it while hot, and try not to overcook it past golden.
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