Tropical Fruit Salad with Grilled Pineapple

serves 6


  • 1/2 fresh pineapple, peeled, cored, and sliced in 1” pieces
  • 1 tbsp. vegetable oil
  • 1 tbsp. vanilla bean paste
  • 1 mango, peeled, cored and sliced
  • 12 cherry tomatoes, halved
  • 1 mild red chile, sliced thinly
  • 1/2 red onion, cut into thin slices
  • 1/2 cup toasted almonds
  • 1 cup toasted croutons
  • 6 cups mixed salad greens


Maple Vinaigrette (recipe follows).

Heat an iron skillet over a medium high burner to sear the pineapple slices. (Alternatively, heat a grill to medium high heat). Brush slices of pineapple with a mixture of vegetable oil and vanilla bean paste. Sear pineapple slices in skillet (or grill) on both sides until just browned. Remove and allow to cool on a plate. Meanwhile, prepare vinaigrette in a large salad bowl.

Add cooled pineapple, mango, tomatoes, chile, red onion, almonds and croutons. Sprinkle salad with a pinch of salt and toss to coat salad with vinaigrette. Serve.


  • 3 tablespoons Champagne Vinegar
  • 1 tbsp. fresh lime juice
  • 1/2 cup olive oil
  • 1 tablespoons granulated sugar
  • 1 tsp. Dijon mustard
  • 2 tablespoons maple syrup
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper

Whisk all ingredients together.

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