Sweet & Tangy Grilled Pineapple and Corn Salad Recipe

Summer’s sizzling heat calls for a vibrant grilled pineapple and corn salad that bursts with tropical flavors.

Sweet, caramelized edges of grilled pineapple dance alongside charred corn kernels in this refreshing dish.

Each bite delivers a perfect balance of smoky, tangy notes that awaken your taste buds.

The combination of juicy fruits and crisp vegetables creates a light yet satisfying meal that screams sunshine and outdoor dining.

Colorful ingredients blend seamlessly, offering a delightful symphony of textures and tastes.

Fresh herbs and a zesty dressing elevate this salad from simple side to standout star.

Prepare to be transported to a beachside paradise with every forkful of this mouthwatering creation.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Calories: 300 kcal

Servings: 3

Fresh Picks for Grilled Pineapple and Corn Salad

• Orange Juice: Bright citrus base that adds zesty freshness and helps balance the overall flavor profile.
• Lemon Juice: Provides tangy acidity and helps tenderize other ingredients in the dressing.
• Olive Oil: Smooth, rich fat that creates a silky texture and carries other flavors beautifully.
• Almond Milk: Subtle nutty undertone that softens the dressing's sharp edges.
• Rice Vinegar: Adds delicate, mild acidity with a clean, light finish.
• Shallots: Delicate onion-like flavor that brings depth and subtle sharpness to the dressing.
• Salt: Essential seasoning that enhances and elevates all other ingredients.
• Parsley: Fresh herb that introduces bright, green notes and visual appeal.

• Mixed Greens: Crisp, tender foundation with varied textures and nutritional diversity.
• Avocado: Creamy, rich element that adds luxurious smoothness and healthy fats.

• Pineapple: Sweet, caramelized tropical fruit that brings smoky char and intense sweetness when grilled.
• Corn: Sweet, juicy kernel that provides a sunny, summery crunch and natural sweetness.
• Pepitas: Nutty, earthy seeds that contribute satisfying crunch and protein.
• Blueberries: Burst of antioxidant-rich sweetness that introduces unexpected fruity complexity.

Tool That Makes Grilling Pineapple and Corn a Breeze

• Mason jar: Perfect for blending and storing dressing smoothly.
• Immersion blender: Quickly combines dressing ingredients.
• Grill: Essential for charring pineapple and corn with smoky flavor.
• Grill brush: Cleans grates for better grilling.
• Cutting board: Needed for dicing pineapple and slicing ingredients.
• Sharp knife: Helps cut pineapple and remove corn kernels cleanly.
• Salad bowls: Serves the colorful grilled salad.
• Tongs: Helpful for turning pineapple and corn on the grill.
• Olive oil brush: Lightly coats pineapple before grilling.

Putting Together Grilled Pineapple and Corn Salad

• Citrus Dressing Preparation

Gather zesty ingredients and blend them smoothly in a mason jar using an immersion blender, creating a vibrant liquid that will elevate the entire salad experience.

• Grill Setup

Heat the grill to a sizzling medium-high temperature, ensuring the grates are clean and ready for culinary magic.

• Pineapple Transformation

Brush pineapple slices with a light olive oil coating, then place them on the hot grill. Allow each side to caramelize and develop beautiful golden-brown grill marks for about 2 minutes.

• Corn Charring

Place whole corn on the grill, rotating every few minutes to achieve an even, smoky char that brings out the natural sweetness of the kernels.

• Salad Assembly

After letting the grilled ingredients cool, chop the pineapple into delectable chunks and slice corn kernels from the cob. Layer mixed greens in serving bowls, then artfully arrange the grilled pineapple, corn, crunchy pepitas, juicy blueberries, and creamy avocado slices.

• Final Touch

Drizzle the zesty citrus dressing over the salad, creating a refreshing and vibrant dish that combines summer’s best flavors.

Flavor Swaps and Fixes for Your Grilled Salad

• Sprinkle a pinch of chili powder or smoked paprika over the grilled pineapple for an unexpected warmth and depth of flavor that elevates the entire salad.
• Quickly add shredded rotisserie chicken, grilled shrimp, or crumbled queso fresco to transform this salad into a complete meal that satisfies hunger.
• Replace blueberries with strawberries in summer or mandarin orange segments in winter to keep the salad exciting and aligned with seasonal produce availability.
• Prepare the grilled pineapple, corn, and dressing a day ahead and store separately in the refrigerator, allowing you to assemble the salad quickly when ready to serve.

Ways to Serve Grilled Pineapple and Corn Salad Brightly

• Summer Picnic Platter: Transform this salad into a stunning outdoor spread by arranging ingredients on a large wooden board, perfect for sharing with friends during backyard gatherings.
• Beach Lunch Wrap: Stuff the grilled pineapple, corn, and salad ingredients into large tortillas for a portable and refreshing meal that travels easily to beach or park outings.
• Protein Power-Up: Add grilled chicken, shrimp, or tofu to make the salad a complete and satisfying main course that provides extra nutrition and keeps hunger at bay.
• Tropical Brunch Twist: Serve this colorful salad alongside coconut pancakes or as a bright side dish during weekend brunches, bringing a burst of sunshine to the morning meal.

Make-Ahead and Leftover Tips for Grilled Corn Salad

• Refrigeration Tactics: Store leftover salad components separately in airtight containers to maintain crispness and prevent soggy greens. Keep grilled pineapple and corn in sealed containers within the refrigerator for up to 3 days.
• Quick Meal Prep Strategy: Chop ingredients and prepare dressing in advance, allowing you to assemble this vibrant salad within minutes during busy weekdays. Separate wet and dry ingredients to prevent wilting.
• Dressing Durability: Citrus-based dressing stays fresh for 5-7 days when refrigerated in a sealed glass jar. Gently shake before each use to reincorporate separated ingredients and revive zesty flavors.
• Freezing Considerations: While fresh salad ingredients don't freeze well, you can freeze grilled pineapple and corn separately for future recipe uses. Wrap tightly in freezer-safe bags, removing excess air to prevent freezer burn. Thaw ingredients in the refrigerator before serving.

Tropical Pineapple and Corn Salad Recipe

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4.7 from 25 reviews

• Total Time: 30 minutes
• Yield: 3 1x

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Description

Tropical Grilled Pineapple and Corn Salad blends sweet charred fruit with smoky corn kernels. Fresh herbs and zesty lime dressing create a perfect summer side dish you’ll want to savor on warm evenings.

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Ingredients

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• 4 slices pineapple
• 2–3 cups fresh mixed greens
• 0.5 corn on the cob
• 1 avocado, sliced
• 0.5 cup pepitas
• 0.33 cup blueberries
• 0.5 cup fresh squeezed orange juice (237 ml)
• 0.25 cup fresh squeezed lemon juice (59 ml)
• 0.75 cup olive oil (177 ml)
• 1 tbsp Califia unsweetened almond milk
• 1 tbsp rice vinegar
• 1 tbsp minced shallots
• 1 pinch of salt
• 0.25 cup loosely packed fresh parsley

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Instructions

1. Dressing Preparation: Blend citrus ingredients in a mason jar using an immersion blender until a smooth, vibrant mixture forms.
2. Grill Preparation: Heat grill to medium-high (375-400°F/190-204°C) and clean grates thoroughly to prevent ingredient sticking.
3. Pineapple Grilling: Lightly oil pineapple slices and grill for 2-3 minutes per side, developing golden caramelized marks and enhancing natural sweetness.
4. Corn Roasting: Simultaneously grill whole corn ears, rotating every 4-5 minutes to achieve a comprehensive, deep char across the surface.
5. Ingredient Processing: Allow grilled pineapple and corn to cool, then dice pineapple into bite-sized cubes and shave corn kernels into a separate bowl.
6. Salad Assembly: Create a foundation of mixed salad greens in serving bowls, then artfully layer grilled pineapple, charred corn kernels, pepitas, blueberries, and avocado slices.
7. Final Touch: Drizzle citrus dressing generously over the salad, ensuring complete flavor distribution, and serve immediately to maintain the warm, smoky essence and crisp freshness.

Notes

• Grill Prep Matters: Clean grates thoroughly to prevent sticking and ensure perfect grill marks without residue buildup.
• Oil Technique: Lightly coat pineapple with extra virgin olive oil to promote even caramelization and prevent burning.
• Temperature Control: Maintain medium-high grill heat (375-400°F) for optimal charring and sugar development in fruits and vegetables.
• Serving Strategy: Plate and dress the salad immediately to preserve the warm, smoky grilled flavors and crisp salad texture.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Grilling
• Cuisine: Mexican

Nutrition

• Serving Size: 3
• Calories: 300
• Sugar: 6 g
• Sodium: 50 mg
• Fat: 27 g
• Saturated Fat: 3 g
• Unsaturated Fat: 24 g
• Trans Fat: 0 g
• Carbohydrates: 18 g
• Fiber: 5 g
• Protein: 4 g
• Cholesterol: 0 mg