pineapple_cucumber_salad_1Combinations 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.

To prepare Grilled Pineapple & Cucumber Salad:

Cooks note: Use 2 tablespoon of fish sauce and 1 tablespoon of lime juice for the dressing to give this a Thai twist.

  • 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 tablespoons mint, rough chopped
  • 3 tablespoons cilantro, rough chopped
  • 3 tablespoons fresh lime juice
  • 1 tablespoon sugar
  • ½ teaspoon salt
  • fresh pepper
  • 1 – 2 teaspoons minced garlic (optional)

Cut pineapple in half with a sharp knife. Using a paring knife, carefully remove the core. With a mellow baller hallow out one half 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. Spoon into pineapple bowl to serve. Refill the bowl as needed.

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3 Responses

  1. Kathleen Richardson

    Christoph, my daughter and her family are doing a lot of grilling right now. That includes fresh pineapple slices, grilled as they are, no seasonings. Your Grilled Pineapple Cucumber Salad would be a delightful change. How many servings do you estimate? 5 or 6, maybe?

    • Christoph

      Kathleen the number of servings will depend on the size of the pineapple you use. A small pineapple will yield about 12 – 4 oz. servings. If you want to make a smaller version, you can always use only half of the pineapple and save the other half for a different dish. I had some left overs, but the salad was terrific the second day. Hope you enjoy!

  2. Tumbleweed Contessa

    This is sooooo pretty. I love how you have served it. I would just get fork and sit right down and eat it all. I have made pineapple salsa but never thought of the cucumber combination. I really like that. Thanks for sharing at What’d You Do This Weekend. Best wishes for tasty dishes this week!

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