Quick Look: Grilled Pineapple Salad
- Flavor: sweet, tangy, creamy, slightly smoky
- Key Ingredients: fresh pineapple, citrus juice, greens, creamy dressing
- Difficulty: easy
- Ready In: ~25 minutes
- Best For: summer meals, BBQ sides, light dinners
- Diet Notes: gluten-free, easily dairy-free (if applicable)
- Standout Feature: caramelized pineapple + bright citrus dressing
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Key Ingredients
Be sure to see the recipe card below for a full listing of ingredients, instructions, and estimated nutritional information.
- Fresh Pineapple – The star of the show. Searing brings out natural sweetness and adds caramelized flavor.
- Mixed Greens – A light, crisp base (arugula or spring mix works great).
- Avocado (if included) – Adds creaminess and balances the citrus.
- Fresh Citrus Juice (orange, lime, or lemon) – Bright, tangy base that defines the flavor.
- Olive Oil – Adds richness and helps emulsify.
- Honey or Maple Syrup – Balances acidity.
- Dijon Mustard – Adds depth and helps thicken.
- Garlic – Subtle savory backbone.
How to Grill Pineapple
It really couldn’t be easier!
- lightly brush your pineapple with some olive oil.
- make sure your grates are clean
- cook on high heat for just 2 minutes a side (or until they are nicely charred)
Check out our tutorial on how to grill pineapple for more details! (P.S. This would pair SO well with this Hibiscus Cherry Iced Tea Cooler!)
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This Grilled Pineapple Salad is a fresh and vibrant salad made with caramelized pineapple, crisp greens, and a smooth, tangy citrus dressing. Perfect as a light lunch or a flavorful side dish, this easy salad recipe comes together quickly and delivers the perfect balance of sweet, savory, and creamy in every bite.
Ingredients
Citrus Dressing:
- 1/2 cup fresh squeezed orange juice
- 1/4 cup fresh squeezed lemon juice
- 1 tablespoon unsweetened almond milk
- 1/4 cup fresh parsley, loosely packed
- 3/4 cup olive oil
- 1 tablespoon rice vinegar
- 1 tablespoons shallots, minced
- pinch kosher salt
Salad:
- 4 slices pineapple
- 1 avocado, sliced
- 1 corn on the cob*
- 1/2 cup pepitas
- 1 cup fresh blueberries
- 1 tablespoon olive oil
- 3 cups fresh mixed greens
Instructions
- Add Dressing ingredients to a mason jar and combine with an immersion blender.
- Heat grill to medium high/high heat (ensure grates are clean).
- Lightly brush pineapple with olive oil. Sear pineapple on direct heat (directly over flame) for 2 minutes a side.
- Cook corn on the cob over direct heat for 5 minutes a side.
- Once seared, remove pineapple.
- Once corn is slightly charred, remove and (once cooled) cut off the charred kernels from the cob.
- Take 2 salad bowls and fill with mixed greens. Add 2 slices of grilled pineapple and then continue to split the remaining salad ingredients (corn, pepitas, blueberries and avocado) between the two bowls.
- Drizzle with as much dressing as desired. Enjoy.
Notes
- Feel free to simply sear your pineapple and corn in a cast iron skillet, if desired. Heat skillet to high heat, at a drizzle of olive oil to the pan and then add pineapple. Sear on both sides. Remove from pan and add a bit more olive oil. Add corn kernels to pan and move around until they start to char.
- *Whole30/Paleo: omit the corn to make this Whole30/Paleo compatible.
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Vanessa says
Thanks for sharing! Does it keep long?
Suzanne says
This looks so good! I wouldn’t have thought to put these flavors together! Do you use this dressing in any other dishes?
Abbey says
This is soooo good! I’ve been trying to find creative ways to add more fruit in (I’m always good with my veggie count but struggle with getting in my fruits) and this was a delicious way to do so!
Julia Whitmore says
Great idea for a salad! I didn’t follow everything exactly but the base of the dressing is perfect for summer grilling.
Erin says
So happy to hear that, Julia!
Vanessa says
As a diabetic I’d like to know the carb count in this recipe, please. I want to make it so badly!
Erin says
Hi Vanessa! I don’t know the carb count off the top of my head, but there are tons of nutritional calculators out there you could use!
Sylvia says
So so delicious and filling!!!!!!!
Erin says
So happy to hear that, Sylvia!! Thank you so much for taking the time to leave your feedback – I really appreciate it!
Liv says
Would it matter if I used regular milk instead of almond milk?
Erin says
Hi Liv – I haven’t made this with regular milk before so I can’t say for sure!
karlee says
I agree! Charred pineapple is everything!!! Looks beautiful, as always!
Erin says
Thank you!!