Combinations of textures and flavors make this grilled pineapple and cucumber salad not only a treat for the eyes, but a delight for the tongue. The perfect dish for your next backyard barbecue or luau, this salad hits all the right notes.
Course
Salad, Side Dish
Cuisine
Hawaiian, Vegetarian
Prep Time15minutes
Cook Time15minutes
Total Time30minutes
Servings12
Ingredients
1small pineapplehalved
1large cucumberseeded and diced
1red hot pepperThai chili, jalapeno, seeded and diced
1small red oniondiced
3Tablespoonmintrough chopped
3Tablespooncilantrorough chopped
3Tablespoonfresh lime juice
1Tablespoonsugar
½teaspoonsalt
fresh pepper
1 - 2teaspoonsminced garlicoptional
Method
Cut pineapple in half with a sharp knife.
Using a paring knife, carefully remove the core from one half. With a melon-baller hallow out to create a serving bowl and set aside.
Trim the top and the outer layer off of the other half and removed the core, keeping the fruit in a large piece.
Heat grill to medium. Place the pineapple bowl face down on the grill for about 5 minutes or until grill marks have formed on the top.
Grill the large pieces of pineapple for about 5 minutes on each side or until slightly tender. Allow the pineapple bowl and grilled fruit to cool.
Seed and dice cucumber and pepper and place in a large mixing bowl.
Dice pineapple and onion and add to the mixture.
Rough chop the mint and cilantro and toss with the salad.
In a small bowl, whisk together lime juice, sugar, and salt & pepper. Pour over salad and toss to coat.
Serve
Spoon into pineapple bowl. Refill the bowl as needed.
Cooks Notes
Use 2 tablespoon of fish sauce and 1 tablespoon of lime juice for the dressing to give this a Thai twist.