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.
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.