Grilled Veggie And Pineapple Salad Recipe 465

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GRILLED VEGGIE AND PINEAPPLE SALAD



Grilled Veggie and Pineapple Salad image

This is a delicious vegetarian dish that will leave you feeling satisfied and fill you up, not out! ;)

Provided by Catherine Cappiello Pappas @LadyGourmet

Categories     Other Salads

Number Of Ingredients 12

- 1 head of romaine lettuce
- 1 eggplant - peeled and quartered into bite size pieces
- 1 cup of fresh pineapple chunks
- 1 sweet onion - sliced
- 3 cloves garlic - chopped
- ½ cup fresh basil - chopped
- 1 bell pepper - sliced
- ¼ tsp. salt
- ¼ tsp. red pepper flakes
- ¼ tsp. black pepper
- 2 tablespoons olive oil
- fresh croutons - for garnish

Steps:

  • Heat a large frying pan with the olive oil. Add the onions to sauté until slightly golden. Add the bell pepper slices and the garlic to sauté on a low heat. While the peppers are sautéing; heat a separate frying pan with a drizzle of olive oil and add the eggplant cubes. Do not over crowd the pan. Let the eggplant become a beautiful golden color then transfer to the frying pan with the peppers and onions to continue to sauté on low. Add the pineapple to the pan and toss. Sauté for another minute or two. Season the pan with salt, pepper and red pepper flakes; add the basil and toss. Place on a bed of Romaine lettuce leaves and garnish with fresh croutons and the balsamic glaze.

GRILLED VEGGIE AND PINEAPPLE SALAD RECIPE - (4.6/5)



Grilled Veggie and Pineapple Salad Recipe - (4.6/5) image

Provided by ladygourmet

Number Of Ingredients 12

1 head of Romaine lettuce
1 eggplant - peeled and quartered into bite size pieces
1 cup of fresh pineapple chunks
1 sweet onion - sliced
3 cloves garlic - chopped
1/2 cup fresh basil - chopped
1 bell pepper - sliced
1/4 tsp. salt
1/4 tsp. red pepper flakes
1/4 tsp. black pepper
2 tablespoons olive oil
Fresh croutons - for garnish

Steps:

  • Heat a large frying pan with the olive oil. Add the onions to sauté until slightly golden. Add the bell pepper slices and the garlic to sauté on a low heat. While the peppers are sautéing; heat a separate frying pan with a drizzle of olive oil and add the eggplant cubes. Do not over crowd the pan. Let the eggplant become a beautiful golden color then transfer to the frying pan with the peppers and onions to continue to sauté on low. Add the pineapple to the pan and toss. Sauté for another minute or two. Season the pan with salt, pepper and red pepper flakes; add the basil and toss. Place on a bed of Romaine lettuce leaves and garnish with fresh croutons and the balsamic glaze.

GRILLED PINEAPPLE SALAD



Grilled Pineapple Salad image

Great with grilled meats or used as a cooling "salsa" for Mexican food. It's also really good as a side for Thai dishes. Prep time does not include cleaning a pineapple.

Provided by gourmetmomma

Categories     Pineapple

Time 15m

Yield 4 serving(s)

Number Of Ingredients 5

3 cups fresh pineapple, cored and cleaned
salt
1/4 cup fresh cilantro, chopped
1/4 cup fresh green onion, diced
1 lime

Steps:

  • Either buy a whole pineapple at the store and clean it, or buy it pre-cleaned in spears. Sprinkle with salt before grilling.
  • Grill the pineapple on direct heat for 2-3 minutes per side. You want it to have grill marks and be a bit soft, but not go squishy or black.
  • Chop the pineapple into small bite-sized pieces. Add the chopped cilantro and green onions. Squeeze the lime juice over the salad. Toss.

Nutrition Facts : Calories 63, Fat 0.2, Sodium 3, Carbohydrate 16.9, Fiber 2.3, Sugar 11.2, Protein 0.9

GRILLED PINEAPPLE SALAD



Grilled Pineapple Salad image

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

1 (12 fluid ounce) can or bottle beer
½ cup honey
⅓ cup Dijon mustard
2 tablespoons olive oil
1 tablespoon fresh rosemary, or more to taste
1 teaspoon garlic powder
1 teaspoon salt
⅛ teaspoon freshly cracked black pepper
2 pounds chicken breast tenderloins
1 fresh pineapple
1 (10 ounce) bag baby spinach leaves
¼ cup pine nuts
1 (10 ounce) can mandarin oranges, drained
6 tablespoons poppy seed salad dressing (such as Kraft®), or to taste

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

GRILLED ROASTED VEGETABLES WITH PINEAPPLES



Grilled Roasted Vegetables With Pineapples image

This is a great tasting way to get in your veggie. It is very easy to play with this recipe and make it your own.

Provided by seesko

Categories     Vegetable

Time 35m

Yield 6 serving(s)

Number Of Ingredients 15

1 cup diced potato (peeled or unpeeled)
1 cup chopped bell pepper (any color)
1 cup chopped raw mushrooms
1 medium onion, chopped
1 cup cherry tomatoes
1 (15 ounce) can pineapple chunks in juice
3 tablespoons olive oil
2 teaspoons chopped garlic
2 teaspoons dill weed
1 teaspoon celery salt or 1 teaspoon celery seed
1 1/2 teaspoons cayenne pepper (optional)
1 1/2 teaspoons garlic powder (optional)
1 1/2 teaspoons onion powder (optional)
salt (to taste)
pepper (to taste)

Steps:

  • Chop the vegetables into similar sized chunks. Place all ingredients in large bowl. Do not drain pineapple. Mix thoroughly, then drain all liquids.
  • Grilled:.
  • Option 1 -- place vegetables in grill-safe roasting pan and place on grill. Med high heat. Stir every 5-10 minutes until tender.
  • Option 2 -- place vegetables on heavy duty aluminum foil sprayed lightly with Pam. Fold aluminum foil into a sealed pouch and place on grill. Med heat. Turn over every 5 minutes for 20 - 25 minutes. (Is usually done by the time your meat is done).
  • Oven: Place vegetables in roasting pan. Bake at 350°F Stir every 10 minutes until tender.

Nutrition Facts : Calories 143.5, Fat 7, SaturatedFat 1, Sodium 5.9, Carbohydrate 20.3, Fiber 2.3, Sugar 12.7, Protein 2

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