Table of Contents
  1. Watch how to make this grilled pineapple salad
  2. Grilled Pineapple Salad Recipe

Fourth of July is all about the grill. When it comes to this summer holiday, I like to put the grill in full force and go as much of my party menu on the grates as possible. This “salad” started as a salsa, but I (and many others) felt it was so good that just I had to start eating it all by itself. The grill caramelizes the natural sugars in the fruits and lends a smoky flavor to the peppers. Whether it’s served with chips, vegetables, or even a spoon and fork, this honestly is the perfect summer party food. You simply must have this at your Fourth party!

I find that this salad gets even better after marinating for a few hours! Enjoy with tortilla chips or as a side salad with any meal. Does it get any more summer than these ingredients and colors?! I hope you’re inspired to grill and be with friends for the Fourth of July. You’d better enjoy this summer holiday because before we know it, the pumpkins will be ripe!

Watch how to make this grilled pineapple salad

Grilled Pineapple Salad

3.67 from 3 votes
Servings 12 servings

Ingredients

  • 2 ½ cups fresh pineapple skin and core removed
  • 1 medium onion
  • 3 jalapeños
  • 1 orange
  • 1 lemon
  • 2 limes
  • 1 red bell pepper
  • 1 cup grape tomatoes or ¾ cup diced tomatoes
  • 1 bunch cilantro
  • 3 garlic cloves
  • 1 tsp salt

Instructions
 

  • Clean the pineapple by cutting out the core and skin. Using half the fruit, cut into eight wedges. Set aside on a tray.
    2 ½ cups fresh pineapple
  • Cut the onion in half crossways (like cutting at the equator).
    1 medium onion
  • Lightly brush the cut sides of the onion and pineapple pieces with vegetable oil.
  • To finish, cut orange, lemon and limes in half crossways and add to the tray.
    1 orange, 1 lemon, 2 limes
  • Preheat grill to medium-high heat. Grill pineapple, jalapeños, citrus, and onion, turning until lightly charred. The pineapple will be done quickly so keep a close watch, turning once. Grill 6-10 minutes total. The jalapeños will take about 6 minutes. Turn to char on all sides. The onion takes about 8 minutes and the citrus takes 6-8 minutes. There is no need to turn the onion or citrus. Once done, remove and set back on tray to cool.
    3 jalapeños
  • Once you are able to handle, dice the pineapple, onion, jalapeños (remove seed if you are sensitive to spice) and add to a large bowl. I always find you need a larger bowl than you think.
  • Dice the red pepper, making sure to remove the ribs and seeds.
    1 red bell pepper
  • Cut grape tomatoes in half (if using large tomato, dice into small pieces) and add to bowl.
    1 cup grape tomatoes
  • Add chopped cilantro and garlic minced with salt.
    1 bunch cilantro, 3 garlic cloves, 1 tsp salt
  • Finish by juicing the grilled citrus over all the prepared ingredients and stir to combine.

Nutrition

Serving: 0.33cup | Calories: 39kcal | Carbohydrates: 10.1g | Protein: 0.8g | Fat: 0.2g | Saturated Fat: 0g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 196.8mg | Potassium: 157.3mg | Fiber: 1.9g | Sugar: 6g | Vitamin A: 29.9IU | Vitamin C: 48.9mg | Calcium: 21.3mg | Iron: 0.4mg
Course Salad
Cuisine American
Difficulty Easy
Method Grilling

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Kaleb

I’m Kaleb! I'm not a chef, professional baker, landscaper, or designer, but I like to play each on Knollgate Farm. Come join me on my journey and let's learn together!

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