Grilled Mango and Pineapple Salad

Delicious grilled mango and pineapple tossed in a mouthwatering salad!  You will want to make this all summer long! 

Mango Salad

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!

MY OTHER RECIPES

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.

Mango Salad4

5.0 from 1 reviews
Grilled Mango & Pineapple Salad
 
Delicious grilled mango and pineapple tossed in a mouthwatering salad! You will want to make this all summer long!
Author:
Ingredients
  • 1 (10 ounces) package of romaine lettuce
  • 1 pineapple
  • 2 large mangos
  • ½ cup chopped macadamia nuts, toasted
  • ⅓ cup flaked coconut, toasted
  • 2-3 green onions
  • 1 red bell pepper
  • Dressing
  • ⅓ cup 100% canned Pineapple Juice
  • 2 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon honey
  • 1 tablespoon white sugar
  • ½ teaspoon salt
Instructions
  1. Chop the romaine lettuce into small pieces to allow for more absorption of the dressing.
  2. Preheat an outdoor grill for high heat, and lightly oil grate with olive oil.
  3. Grill pineapple for 2 to 3 minutes per side, or until heated through and grill marks appear.
  4. Slice a mango into 2 pieces and grill until heated through about 3-4 minutes or until grill marks appear.
  5. Chop the pineapple and mangoes into large chunks and add to the salad.
  6. Lightly toast the macadamia nuts and coconut. (See last paragraph of post for directions).
  7. Add to the salad.
  8. Finely chop the green onions and bell pepper (remove stems and seeds) and add to the salad.
  9. Combine all of the dressing ingredients in a mason jar, seal, and shake well to combine. The dressing is extremely thin/watery (there is nothing like mayo or dijon mustard to thicken it up), but it's super delicious. Just make sure to dress after serving out the salad and it sticks to the lettuce quite well.
  10. Only dress what you will eat as the dressing will make the salad soggy if it sits for a long time.
  11. Enjoy!

More delicious salad recipes from Chelsea’s Messy Apron:

Triple-Berry-Salad2

Triple Berry Spinach Salad with the BEST lemon poppyseed dressing and candied pecans

Almond-Berry-Chicken-Spinach-Salad

Almond, Berry, and Chicken Spinach Salad with an easy healthy dressing

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