A few years ago, I would never have considered grilling fruit. Summer is coming, and I am hoping to do a lot of produce grilling this year. The salad I’m sharing today was a side dish on Easter Sunday, but could be served any time and with a variety of different main dishes.
This salad is sweet and salty. It would go great with barbeque or grilled steaks!
- 1 fresh pineapple
- ½ cup toasted coconut
- 2 tablespoons honey
- ⅓ cup chopped cashews
- Remove crown and base of the pineapple, then the peel. Cut the peeled pineapple into quarters lengthwise, and remove the core. Then, cut each quarter into about 3 spears.
- Grill pineapple spears over medium heat. Allow to cool. (This could be done the day before.)
- Chop grilled pineapple into bite sized pieces. Add remaining ingredients.