AVOCADO, WATERCRESS AND GRILLED PINEAPPLE SALAD
Provided by Amanda Freitag
Categories side-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- In a bowl, combine the olive oil and lime juice and season with salt and pepper. Add the avocados and red onions to the bowl and gently coat with the lime dressing. Set aside.
- Prepare a grill (or griddle) for medium-high heat. Grill the pineapple slices until grill marks appear, about 2 minutes each side.
- To assemble the salad, start with the watercress, then alternate the avocado and red onion mixture with the grilled pineapple. Drizzle the remaining dressing over the salad. Sprinkle the cilantro leaves on top.
GRILLED PINEAPPLE SALAD
Make and share this Grilled Pineapple Salad recipe from Food.com.
Provided by Boomette
Categories Lemon
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 176.7, Fat 10.4, SaturatedFat 1.4, Sodium 5.1, Carbohydrate 22.4, Fiber 3, Sugar 13.6, Protein 1.4
GRILLED PINEAPPLE AND ONION SALSA
Steps:
- Grill pineapple and red onion until soft, about 2 minutes each side. Add scallions to the grill for 1 to 2 minutes.
- In a large bowl toss pineapple, onions, scallions, salt, and pepper. Plate and sprinkle with lime juice. Garnish with cilantro leaves.
PINEAPPLE AND GRILLED ONION RELISH
Provided by Bobby Flay
Time 40m
Number Of Ingredients 7
Steps:
- Preheat grill. Brush the green onions with 1 tablespoon of olive oil and season with salt and pepper. Grill the onions until almost cooked though and finely slice. Place the onions, pineapple, jalapeno in a medium bowl and stir to combine. Add the lime juice, the remaining tablespoon of olive oil and cilantro. Serve at room temperature.
GRILLED CHICKEN AND PINEAPPLE SALAD
I frequently prepare this fabulous, filling salad for supper.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 331 calories, Fat 12g fat (0 saturated fat), Cholesterol 66mg cholesterol, Sodium 551mg sodium, Carbohydrate 27g carbohydrate (0 sugars, Fiber 4g fiber), Protein 30g protein. Diabetic Exchanges
SPICY WATERMELON SALAD WITH PINEAPPLE AND LIME
Refreshing, sweet and spicy, this salad is the edible equivalent of a crisp beer on a hot summer's day. It pushes the watermelon-feta-mint combination to new heights with a Mexican-inspired flavor profile of lime, jalapeño and cilantro. It's also easy to prepare, requiring little more than a knife, a bowl and a whisk. Enjoy it as soon as it's assembled, as the salty dressing draws the juice out of the fruit fairly quickly and the salad can lose its fresh crunch. A sprinkle of Tajín, a chile-lime Mexican spice blend, is optional, but adds a touch of smoke.
Provided by Alexa Weibel
Categories dinner, easy, lunch, weekday, salads and dressings, appetizer, side dish
Time 15m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- In a large bowl, stir together oil, vinegar, lime zest and juice, honey and jalapeño. Season generously with salt and pepper. Add the red onion and toss to coat. Let marinate, 10 minutes.
- While the onions marinate, chop the watermelon and the pineapple into 1-inch cubes, discarding any seeds. Add watermelon and pineapple to the vinaigrette and toss to coat; season to taste. Refrigerate until serving.
- When ready to serve, add feta and herbs to salad and toss to coat. Sprinkle with Tajin, if using, and serve immediately.
GRILLED PINEAPPLE SALAD
Sweet and savory come together beautifully in this salad of marinated grilled chicken and pineapple on a healthy bed of baby spinach. We never have leftovers and everyone who eats it wants the recipe! Use fresh pineapple and rosemary; it makes the dish.
Provided by S-Zirl
Categories Salad
Time 3h25m
Yield 8
Number Of Ingredients 14
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.
Nutrition Facts : Calories 437.5 calories, Carbohydrate 52.1 g, Cholesterol 68.3 mg, Fat 13.1 g, Fiber 3.7 g, Protein 27.1 g, SaturatedFat 2.2 g, Sodium 706.4 mg, Sugar 39.9 g
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