pineapple_cucumber_salad_1

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.

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Grilled Pineapple & Cucumber Salad
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 
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
Servings: 16
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
  1. Cut pineapple in half with a sharp knife.
  2. 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.
  3. Trim the top and the outer layer off of the other half and removed the core, keeping the fruit in a large piece.
  4. 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.
  5. 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.
  6. Seed and dice cucumber and pepper and place in a large mixing bowl.
  7. Dice pineapple and onion and add to the mixture.
  8. Rough chop the mint and cilantro and toss with the salad.
  9. In a small bowl, whisk together lime juice, sugar, and salt & pepper. Pour over salad and toss to coat.
Serve
  1. 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.

 

 

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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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