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Grilled Pineapple & Cucumber Salad
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.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12
Ingredients
- 1 small pineapple halved
- 1 large cucumber seeded and diced
- 1 red hot pepper Thai chili, jalapeno, seeded and diced
- 1 small red onion diced
- 3 Tablespoon mint rough chopped
- 3 Tablespoon cilantro rough chopped
- 3 Tablespoon fresh lime juice
- 1 Tablespoon sugar
- ½ teaspoon salt
- fresh pepper
- 1 - 2 teaspoons minced garlic optional
Method
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Cut pineapple in half with a sharp knife.
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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.
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Trim the top and the outer layer off of the other half and removed the core, keeping the fruit in a large piece.
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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.
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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.
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Seed and dice cucumber and pepper and place in a large mixing bowl.
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Dice pineapple and onion and add to the mixture.
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Rough chop the mint and cilantro and toss with the salad.
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In a small bowl, whisk together lime juice, sugar, and salt & pepper. Pour over salad and toss to coat.
Serve
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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.