Grilled Pineapple Salad Recipes

Steps:

• Mix beer, honey, Dijon mustard, olive oil, rosemary, garlic powder, salt, and black pepper in a large resealable plastic bag until thoroughly combined. Add chicken to the marinade, evenly coat, and squeeze air from the bag. Seal and refrigerate several hours to overnight, turning bag over occasionally.
• Preheat outdoor grill for medium-high heat and lightly oil the grate.
• Twist top from pineapple and cut peel off in long vertical strips. Cut pineapple into wedges vertically and cut the tough core from each wedge.
• Thread marinated chicken tenders onto skewers. Grill chicken and pineapple wedges on the preheated grill until chicken is no longer pink inside, chicken juices run clear, and pineapple wedges are tender and show light brown grill marks, 10 to 12 minutes. Cut chicken and pineapple into bite-sized pieces.
• Toss spinach with pine nuts and mandarin orange segments in a large bowl. Top salad with chicken and pineapple pieces. Serve on salad plates; drizzle each serving with 2 teaspoons poppy seed dressing.

Steps:

• Preheat the grill. Season the chicken with salt, pepper, and 1 1/2 tablespoons of olive oil. Place the chicken on the grill and cook for about 4 minutes on each side, or until cooked through and nicely marked by the grill. Brush the pineapple slices with the remaining olive oil and season lightly with salt and pepper. Place the pineapple slices on the grill and cook for 1 to 2 minutes on each side, or until the fruit is slightly softened and nicely marked by the grill. Remove from the grill and cool. Reserve 4 slices of the pineapple and dice the rest of the fruit. Dice the cooled chicken. In the bowl of a food processor, add the 4 reserved slices of fruit. Process until mostly smooth. While the processor is still running, add the walnut oil in a steady stream until combined and emulsified. Stir in the chervil and season the vinaigrette with salt and pepper. In a mixing bowl, toss the diced chicken, pineapple, red onions, celery, and walnuts with the dressing. Cover the salad and refrigerate for 1 hour.
• Heat the vegetable oil in a non-reactive and heavy-bottomed pot until 350 degrees F. Add wontons slowly to prevent the oil from bubbling over. Fry the wontons for 30 seconds or until crispy. Drain on paper towels and season with salt and sesame oil.
• Serve chicken salad on top of Bibb lettuce leaves and garnish with chopped parsley and fried wontons.

Steps:

• Either buy a whole pineapple at the store and clean it, or buy it pre-cleaned in spears. Sprinkle with salt before grilling.
• Grill the pineapple on direct heat for 2-3 minutes per side. You want it to have grill marks and be a bit soft, but not go squishy or black.
• Chop the pineapple into small bite-sized pieces. Add the chopped cilantro and green onions. Squeeze the lime juice over the salad. Toss.

Steps:

• Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
• Whisk the oil, chopped basil, chives, chopped tarragon, salt and pepper in a small bowl to blend. Brush the salmon and pineapple slices with the herb mixture.
• Cook the salmon until barely cooked through and still pink inside, about 4 minutes per side. Cook the pineapple until slightly charred, 3 to 4 minutes per side.
• Transfer 1 pineapple slice to each plate and arrange a piece of salmon slightly overlapping it. Spoon 2 tablespoons of the Avocado Dressing over each piece of fish. Garnish with basil and tarragon sprigs and serve.
• Combine the lemon juice, basil, chives, olive oil, tarragon, anchovy paste if using, salt, pepper, garlic and avocado in a food processor. Add 2 tablespoons of water and process until smooth. Cover the dressing and let stand for at least 15 minutes and up to 1 hour for the flavors to blend.

Steps:

• Preheat a gas barbeque or indoor grill.
• Brush pineapple and onion with olive oil and season with salt and pepper.
• Grill pineapple for about 5 minutes per side, until golden grill marks appear and the fruit softens.
• Grill onion until soft.
• Cut pineapple slices into quarters and chop the red onions.
• Toss with lemon zest and juice, mint and adjust seasoning.

Steps:

• DRESSING: In a 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 a 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 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).
• If you wish to make this for a vegetarian or vegan simply use the soy sauce option.

Steps:

• Prepare a charcoal grill with a single layer of hot coals.
• When the grill is ready, brush the pineapple wedges lightly with the oil and place them on the grill. Cook for 6 to 8 minutes per side until nicely charred and lightly colored. Remove to a serving plate and drizzle with honey.

Steps:

• Preheat grill to medium heat.
• Evenly cut the pineapple into 1/2-inch thick slices. Using a small 1-inch biscuit cutter, pierce a hole into middle of pineapple slices. Brush the pineapple and onion slices with glaze, place on the grill and brush again with glaze. Grill for 2 minutes and flip, grilling other side.
• Place a bed of spinach leaves on a serving platter and top with the pineapple and onion slices. Drizzle with Vinaigrette and serve.
• Place all ingredients into a medium bowl and whisk together.
• Pour ingredients into a small bowl and whisk together.

Steps:

• Place pineapple in a large resealable plastic bag. Add honey, butter, hot pepper sauce, and salt. Seal bag, and shake to coat evenly. Marinate for at least 30 minutes, or preferably overnight.
• Preheat an outdoor grill for high heat, and lightly oil grate.
• Grill pineapple for 2 to 3 minutes per side, or until heated through and grill marks appear.

Steps:

• Drain pineapple, reserving 2 tablespoons juice. In a small bowl, combine the juice; oil, soy sauce, vinegar, honey, ginger and cayenne. Brush some over pineapple slices; set aside. , Sprinkle both sides of chicken with pepper; grill or broil for 4-5 minutes on each side or until a thermometer reads 170°. Slice into strips. , Grill or broil pineapple, turning to brown both sides, for 2-3 minutes or until heated through. In a large bowl, toss the greens, peppers, mushrooms and onion. Top with chicken and pineapple; or arrange on four plates. Drizzle with remaining dressing.

Steps:

• Season steak with 1 tsp. salt and 1 tsp. pepper. Let sit at room temperature at least 1 hour.
• Meanwhile, purée 1 pineapple round, 1/2 tsp. salt, and 2 Tbsp. water in a blender until smooth. Add 3 Tbsp. oil and blend until smooth; set aside.
• Prepare a grill for medium-high heat or heat a grill pan over medium-high; oil grate or pan. Grill steaks and remaining pineapple rounds, turning occasionally, until pineapple is lightly charred and an instant-read thermometer inserted into the center of steak registers 120°F, 8-10 minutes for medium-rare (pineapple may take longer to cook than steak). Transfer steak to a cutting board. Let sit at least 15 minutes, then thinly slice. Transfer pineapple to a platter and tent with foil to keep warm.
• Cut avocados in half crosswise around pit, then carefully peel off skin with your hands. Slice each half crosswise into 1/2" rings.
• Arrange sliced steak and avocado on platter with pineapple. Drizzle with pineapple dressing; season with salt and pepper.

Steps:

• Preheat grill for medium heat and lightly oil the grate. Spray pineapple pieces with cooking spray.
• Cook pineapple on the grill until lightly browned and caramelized, 5 to 10 minutes. Remove pineapple from grill and cool; chop.
• Mix pineapple, red bell pepper, onion, cilantro, jalapeno pepper, garlic, lime juice, sugar, salt, and ground black pepper together in a bowl; refrigerate until chilled and flavors blend, about 1 hour.

Steps:

• Marinate the chicken breasts in teriyaki sauce and water (I included the water to prevent the sugar from blackening too much when grilling the chicken) for at least an hour.
• Make the salad dressing by whisking together the pineapple juice, lime juice, walnut oil, ginger, salt and pepper.
• Put aside.
• Grill the chicken and pineapple until done, basting for the last couple of minutes.
• Let rest while assembling the rest of the salad, then slice to your liking.
• Toss together the remaining vegetables with as much of the dressing as you like, and serve with fanned chicken slices on top.
• I used about half of the dressing, and served extra at the table for anyone who likes more.
• The ginger and lime juice give it lots of zing, so you don't need too much.
• Cut the rings in half, arrange among the chicken slices, and sprinkle with the cashews.

Steps:

• If using a broiler, turn it on.
• For the pasta, bring water to boil in a covered pot.
• Wash, trim and chop fennel finely and place in large serving bowl.
• Cut pineapple into small pieces. You will need about 3/4 of the pineapple to make 1 1/2 cups. Add to fennel.
• If using a stove-top grill, prepare. Grill or broil chicken until it is brown on both sides, about 10 minutes, depending on thickness of pieces.
• Cook pasta according to package directions.
• Cut up olives and grate onion; add to bowl along with anchovy paste, mustards, Worcestershire sauce, yogurt and vinegar.
• Wash, trim and dry arugula.
• When chicken is cooked, remove and cut into julienne strips; add to bowl.
• Drain pasta and add to bowl. Season with pepper.
• Arrange arugula on two serving plates and top with chicken salad. Add two slices of crusty French or Italian bread.

Steps:

• Heat grill to medium heat.
• Mix dressing, cilantro, lime zest and juice until blended.
• Grill chicken 6 to 8 min. on each side or until done (165°F). Meanwhile, grill pineapple 2 to 3 min. on each side or until heated through and lightly browned.
• Cut chicken into thin slices and pineapple into bite-size chunks. Cover platter with salad greens; top with chicken and pineapple. Drizzle with dressing mixture just before serving.

Steps:

• Heat grill to medium heat.
• Grill chicken 5 to 7 min. on each side or until done (165°F). Meanwhile, grill pineapple slices and chile 8 to 10 min. or until tender, turning occasionally.
• Cut pineapple into 1/2-inch chunks. Blend dressing, 2/3 cup pineapple chunks and chile in blender until smooth. Cut chicken into strips.
• Combine chicken, dressing mixture, remaining pineapple chunks and all remaining ingredients except lime juice. Drizzle with lime juice.