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Delicious grilled mango and pineapple tossed in a mouthwatering salad! You will want to make this all summer long!
Hey Recipe Critic readers! This is Chelsea back from Chelsea’s Messy Apron! The weather is warming up which means it’s time to start grilling right?!
If you’ve never grilled fresh fruit, you are in for a huge treat. Grilled fruit is one of my absolute favorite things to eat. It makes the fruit ultra sweet and really heightens the flavors.
Adding that delicious grilled fruit to a salad and this is one salad you’ll be craving (and making) all summer long!
To toast the nuts: place the nuts in a single layer in a dry saucepan/skillet (don’t add anything) over medium heat. Stir constantly until the nuts are barely fragrant – just a couple of minutes. Watch carefully as the nuts are VERY easily scorched/burned.
To toast the coconut: place the coconut flakes in a dry saucepan/skillet (don’t add anything) over medium heat. Stir frequently until the flakes are mostly golden brown. If you are using sweetened coconut, it browns faster than unsweetened.
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Grilled Mango and Pineapple Salad
Ingredients
- 1 (10-ounce) package romaine lettuce
- 1 pineapple
- 2 large mangos
- ½ cup chopped macadamia nuts
- ⅓ cup flaked coconut
- 2 chopped green onions
- 1 diced red bell pepper
Dressing
- ⅓ cup pineapple juice
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon honey
- 1 tablespoon granulated sugar
- ½ teaspoon salt
Instructions
- Preheat an outdoor grill for high heat, and lightly oil grate with olive oil. In a large bowl add 1 (10-ounce) package romaine lettuce.
- Grill 1 pineapple for 2 to 3 minutes per side, or until heated through and grill marks appear.
- Slice 2 large mangos into 2 pieces and grill until heated through about 3-4 minutes or until grill marks appear.
- Stand the pineapple up and slice off the skin. Carefully slice downward in long vertical strips. Cut the strips into smaller pieces. Chop the mangoes into smaller pieces and then add the pineapple and mangoes to the salad.
- In a medium sized skillet over medium heat, add the ½ cup chopped macadamia nuts and ⅓ cup flaked coconut. Stirring frequently, cook about 3-5 minutes until it turns golden in color. Remove from heat and add to the salad. Add 2 chopped green onions and 1 diced red bell pepper to the salad and toss until combined.
To make the dressing:
- In a medium sized bowl add the ⅓ cup pineapple juice, 2 tablespoons olive oil, 2 tablespoons red wine vinegar, 1 tablespoon honey, 1 tablespoon granulated sugar and ½ teaspoon salt. Whisk until combined.
- Pour desired amount over the salad and toss to coat in the dressing. Serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Great salad! I had 90% of the ingredients on hand and a very ripe pineapple that I had been procrastinating cutting up, it was 5 and I had a hungry family. So I improvised a couple of things. First, I didn’t have macadamia nuts on hand, but I had walnuts so I chopped and toasted those. I only had sweetened coconut in a bag so I skipped that altogether. I had the dressing ingredients except the canned pineapple juice, instead, I used some fresh pineapple juice and added a bit of orange juice to make up the difference to have 1/3c total juice. We loved it and I made it the following week because it was such a big hit. Now that I know how yummy it is I will definitely buy the macadamia nuts and have a small can of pineapple juice in the pantry for the next time I make it!
Thank you Chelsea. This is a delicious way to utilise gorgeous fresh mangoes and pineapples. And the dressing compliments the salad beautifully. Although with the sweetness from the pineapple juice and the tablespoon of honey I found it unnecessary to add the tablespoon of white sugar.
I was looking for a salad to servealong side bacon wrapped jalapeño pepper. I wanted something that would make them a linchpin, not just a snack. This is perfect, thanks.
I love grilled fruit! This is a perfect summer salad!