Grilled Pineapple Salad

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.

Grilled Pineapple Salad

This salad is sweet and salty. It would go great with barbeque or grilled steaks!

Grilled Pineapple Salad
Recipe type: Salad
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 fresh pineapple
  • ½ cup toasted coconut
  • 2 tablespoons honey
  • ⅓ cup chopped cashews
Instructions
  1. 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.
  2. Grill pineapple spears over medium heat. Allow to cool. (This could be done the day before.)
  3. Chop grilled pineapple into bite sized pieces. Add remaining ingredients.

 

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