All of the main ingredients in this salad are grilled--the pineapple, red onions and bell peppers—making this an easy side to add to a grill menu. Throw the fruit and veggies on with whatever else you're making. Let them get good and caramelized (for great flavor), and then let them cool before tossing with the other ingredients. Full of antioxidants and anti-inflammatory properties, this recipe is easy to prepare and makes a great side salad or condiment.
Grilled Pineapple, Onion and Red Pepper Salad
Make this salad up to three days ahead, and store it in the refrigerator—it's a great go-to dish during the week.
Serves 4 to 6
- 1 pineapple, peeled, cut lengthwise into eighths, and cored
- 1 medium red onion, peeled, cut into ½-inch rings
- 1 red bell pepper and 1 orange bell pepper, quartered lengthwise, seeded, cored and membrane removed
- ¼ cup olive oil
- 1 to 2 medium jalapenos, (depending on desired heat), sliced crosswise as thin as possible and seeded
- ½ cup chopped cilantro
- 1 cup flat Italian parsley leaves
- 2 tablespoon olive oil
Preheat grill. In a large bowl toss together pineapple, onions, bell peppers, oil, salt, and pepper. Grill pineapple and vegetables until caramelization (grill marks) develops, 6 to 8 minutes. Flip peppers and onions, and turn pineapple, so all sides come into contact with heat.
When all sides are caramelized remove from the grill and cool. Cut pineapple, and peppers into bite-size pieces. Separate onions into individual rings. Transfer to bowl; add, jalapenos, cilantro and parsley. Toss well with olive oil; season with salt and pepper.
Salt and pepper to taste.