Grilled Pineapple Salad
by The Canadian Living Test Kitchen
Average User Rating:
This pretty pineapple salad takes its cue from the popular sweet and tangy green mango salad found in Thai restaurants. It adds a tasty tropical touch to grilled chicken and seafood dishes.
Ingredients
- Dressing:
- 2 tbsp (25 mL) sugar
- 2 tbsp (25 mL) vegetable oil
- 2 tbsp (25 mL) lime juice
- 1 tbsp (15 mL) fish sauce or soy sauce
- 1 clove garlic, minced
- Dash hot pepper sauce
- 1 pineapple
- 1 sweet red pepper, diced
- 1/3 cup (75 mL) diced red onion
- 1 tbsp (15 mL) each chopped fresh coriander and mint
Cooking Instructions
- Dressing: In small saucepan, heat sugar, oil, lime juice, fish sauce, garlic and hot pepper sauce over medium heat, stirring occasionally, just until sugar is dissolved. Let cool completely.
- With sharp knife, cut off crown and base of pineapple; cut off skin. With tip of knife, remove pineapple eyes; cut pineapple crosswise into 1/2-inch (1-cm) thick slices. Place on greased grill over medium heat; close lid and cook, turning once, for 20 to 30 minutes or until tender and browned. Let cool.
- Cut each slice into quarters, trimming off core; place in large bowl. Add dressing, red pepper, onion, coriander and mint; toss to coat well. (Salad can be covered and refrigerated for up to 8 hours; let stand at room temperature for 30 minutes.)
