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Grilled Pineapple Salad Recipe

Grilled Pineapple Salad is a popular Continental Salad
Author :
On :
Thursday, 2 June, 2016
Category :
Vegetarian Recipe
Course :
Salad Recipe
Cuisine :
Continental Recipe
Technique :
Chilled or Frozen Recipe
Difficulty :
Servings :
Serves 2
Rated 4 based on 100 votes


  • 4 to 5 slices - Fresh, juicy Pineapple
  • 1 - Medium, green Capsicum
  • 1 - Medium, red Capsicum
  • 1 - Medium, yellow Capsicum
  • 1 thick slice - Purple Cabbage
  • 1 small bunch - Even sized salad leaves
  • 1 - Medium Onion
  • 1 tsp - Brown sesame seeds, lightly roasted
  • 1 tsp - Black sesame seeds
  • 1 small flake - Garlic, peeled, flattened
  • 1 tbsp - Paneer grated (or cheese)
  • For the dressing:
  • 1 tbsp - Olive oil
  • 1 tsp - Brown Vinegar
  • 1 tsp - Lemon juice
  • 1/4 tsp - Red Chilli flakes
  • 1/2 tsp - Coarsely crushed, Cumin seeds
  • 1 tsp - Mint leaves, finely chopped or crushed
  • 1 tbsp - Coriander leaves, finely chopped
  • 1 tsp - Sugar, powdered.
  • How to Make Grilled Pineapple Salad:

    1. Clean the salad leaves and trim the midriff. Keep in ice cold water.
    2. Chop cabbage, sprinkle salt, keep aside.
    3. Pierce the green capsicum with a fork.
    4. Now roast the capsicum on direct fire, rotating it to char skin evenly.
    5. Then put in a clean plastic bag, to loosen skin.
    6. Repeat for all the capsicums and the onions.
    7. Put in same plastic bag when done.
    8. Now remove the charred skin, excess seeds and cluster from capsicums. Then chop into 1/2 inch squares.
    9. Now heat a non-stick flat bottomed pan and drizzle a few drops of oil and some grain sugar on it.
    10. Place the pineapple slices over this and let it sizzle and soften on both sides.
    11. Chop them into squares and allow to cool.
    12. Now take a large salad bowl and rub the inside with a garlic flake.
    13. Then arrange the salad leaves along the sides of the bowl to make a rim of frilly sides.
    14. Combine the ingredients for the dressing in a bowl
    15. Keep aside till required.
    16. Now press out the salty water from the cabbage and keep aside.
    17. Now mix the pineapples, capsicums, onions, cabbage and sesame seeds in another bowl.
    18. Add one or two chopped salad leaves.
    19. Add the dressing, toss well to blend flavours.
    20. Pour into the seasoning bowl keeping the salad leaves in place.
    21. Garnish with grated paneer.
    22. Refrigerate and serve cold or warm.


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