If you’ve been pining for the sweet taste of summer, this salad will hit the spot. 

I pair juicy grilled pineapple (you can use pre-cut or slice your own) with leafy greens, shredded cabbage, diced red bell pepper, chopped scallions and crunchy peanuts, and then toss it with a creamy peanut dressing that you can make as spicy as you’d like. Most peanut dressing recipes call for lime juice but here I’ve added pineapple juice for an extra-sweet and citrusy flavor.

This salad is also versatile, so you can make it your own by swapping in any veggie you have on hand and even adding diced chicken, tofu or shrimp. You’re the boss of your toss. 😉

Craving more pineapple? Try this One-Sheet Pineapple Chicken with Teriyaki Glaze!

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Grilled Pineapple Salad with Peanut Dressing

This salad is also versatile, so you can make it your own by swapping in any veggie you have on hand and even adding diced chicken, tofu or shrimp. You’re the boss of your toss. 😉
Servings: 4 servings
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
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Ingredients
 

Salad Fixings

  • 1 pineapple, sliced into rings or spears
  • 4 to 8 handfuls, or cups lettuce greens of choice
  • 4 cups shredded cabbage
  • 1 medium red bell pepper, diced
  • One bunch of scallions, chopped
  • ½ to ¾ cup roasted peanuts, roughly chopped

Peanut Dressing (makes about 1 cup)

  • ½ cup peanut butter
  • 2 Tablespoons reduced-sodium soy sauce
  • 1 Tablespoon rice wine vinegar
  • 2 Tablespoons pineapple juice
  • ½ teaspoon garlic powder
  • 2 teaspoons ginger powder
  • Optional: 2 to 3 teaspoons Sriracha sauce for heat
  • 6 Tablespoons water

Instructions
 

To make the dressing:

  • Add all the ingredients (except for the water) to a bowl and mix until thick and smooth. Add in the water and stir until you create a creamy dressing consistency. If you’d like a thinner consistency, add an additional tablespoon of water. Add sriracha sauce for heat, if preferred.

To grill the pineapple:

  • Cut the top and outer skin from pineapple, and slice into about 8 circles, about 1/2 -inch thick (Alternatively, you can cut into spears). Lay flat on a tray and mist both sides with oil spray. Place on a hot outdoor grill (or indoor grill pan) or and cook until deeply golden and caramelized, about 5 to 7 minutes per side.

To assemble the salad:

  • Place the lettuce and shredded cabbage among 4 wide shallow salad bowls. Drizzle on some peanut dressing and toss to coat veggies. Top with grilled pineapple, diced bell pepper, scallions and peanuts. Drizzle more peanut dressing over the top.

Notes

Nutrition provided per bowl. Add 45 calories per Tablespoon of dressing.
Author: Joy Bauer, MS, RDN, CDN

Nutrition Information per serving

Calories: 280Carbohydrates: 46gProtein: 9gTotal Fat: 10g— Unsaturated Fat: 8.5g— Saturated Fat: 1.5gCholesterol: 0mgSodium: 35mgFiber: 9gTotal Sugar: 30g— Natural Sugar: 30g— Added Sugar: 0g
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.
I’m hoping you loved this recipe! If you made it and want to share feedback, I’d be so grateful to hear from you. Please leave a review below or tag @joybauer on Instagram!