Grilled Mango and Pineapple Salad

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5 from 2 votes

Grilled Mango and Pineapple Salad

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

Prep Time10

Grill Time10

Total Time20

Course: Main Course, Salad, Side Dish

Cuisine: American

Keyword: grilled mango and pineapple salad recipe, salad

Servings: Servings

Author: Chelsea Lords

Ingredients

1 (10-ounce) package romaine lettuce
1 pineapple
2 large mangos
½ cup chopped macadamia nuts
⅓ cup flaked coconut
2 chopped green onions
1 diced red bell pepper

Dressing

⅓ cup pineapple juice
2 tablespoons olive oil
2 tablespoons red wine vinegar
1 tablespoon honey
1 tablespoon granulated sugar
½ teaspoon salt

Instructions

Preheat an outdoor grill for high heat, and lightly oil grate with olive oil. In a large bowl add 1 (10-ounce) package romaine lettuce.
Grill 1 pineapple for 2 to 3 minutes per side, or until heated through and grill marks appear.
Slice 2 large mangos into 2 pieces and grill until heated through about 3-4 minutes or until grill marks appear.
Stand the pineapple up and slice off the skin. Carefully slice downward in long vertical strips. Cut the strips into smaller pieces. Chop the mangoes into smaller pieces and then add the pineapple and mangoes to the salad.
In a medium sized skillet over medium heat, add the ½ cup chopped macadamia nuts and ⅓ cup flaked coconut. Stirring frequently, cook about 3-5 minutes until it turns golden in color. Remove from heat and add to the salad. Add 2 chopped green onions and 1 diced red bell pepper to the salad and toss until combined.

To make the dressing:

In a medium sized bowl add the ⅓ cup pineapple juice, 2 tablespoons olive oil, 2 tablespoons red wine vinegar, 1 tablespoon honey, 1 tablespoon granulated sugar and ½ teaspoon salt. Whisk until combined.
Pour desired amount over the salad and toss to coat in the dressing. Serve immediately.

Nutrition

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