Olive Oil: Helps achieve perfect grilling surface and prevents sticking during cooking.
For Salad Textural Elements:
Avocado: Adds creamy, buttery richness with smooth, luxurious mouthfeel.
Pepitas: Introduces crunchy, nutty counterpoint with toasted, earthy undertones.
Mixed Greens: Creates fresh, crisp foundation with diverse leaf textures.
Salad Tools for Tossing Crisp and Creamy Bites
Mason jar: Perfect for blending and storing dressing smoothly.
Immersion blender: Quick tool for creating creamy, well-mixed dressing.
Grill: Essential for charring pineapple and corn with smoky flavor.
Grill brush: Helps apply olive oil evenly on pineapple slices.
Cutting board: Needed for dicing pineapple and preparing ingredients.
Sharp knife: Crucial for precise cutting and corn shaving.
Salad bowls: Serve and present the colorful grilled salad.
Tongs: Helpful for managing and turning items on the grill.
Putting Together a Summer-Ready Pineapple Salad
Dressing Preparation Whip up a zesty citrus dressing using a blender, combining creamy and tangy flavors that will make taste buds dance.
Grilling Adventure Fire up the grill and transform fresh pineapple and corn into smoky, caramelized delights. Carefully char the pineapple slices and rotate corn until it develops beautiful golden-brown marks.
Salad Composition Create a vibrant salad landscape by layering crisp mixed greens with the grilled treasures. Sprinkle colorful blueberries, crunchy pepitas, and silky avocado slices for a burst of texture and nutrition.
Final Touch Generously drizzle the homemade citrus dressing over the salad, allowing the flavors to mingle and create a refreshing summer masterpiece ready to be enjoyed.
Tips for Bright Dressing and Crunchy Texture
Marinate pineapple and corn in a blend of honey and chili powder for an extra kick before grilling, enhancing the natural sweetness and adding a spicy undertone.
Replace blueberries with seasonal fruits like strawberries in summer or mandarin oranges in winter to keep the salad exciting and fresh throughout the year.
Toss in grilled chicken, shrimp, or crumbled feta cheese to transform this light salad into a hearty main dish that satisfies bigger appetites.
Grill pineapple and corn up to two days in advance, storing them separately in airtight containers to streamline your salad assembly and save precious cooking time.
Ways to Serve Salad That Pops in Flavor
Summer BBQ Side Dish: Serve this vibrant salad alongside grilled chicken or fish for a complete tropical-inspired meal that bursts with fresh flavors.
Picnic Perfect Platter: Pack the salad components separately and assemble just before serving to keep ingredients crisp and prevent soggy greens during outdoor dining.
Brunch Showstopper: Pair this colorful salad with a light frittata or quiche for a stunning weekend brunch that will impress guests with its unique combination of grilled fruits and creamy dressing.
Protein Power-Up: Enhance the salad's nutritional value by adding grilled shrimp, rotisserie chicken, or crumbled queso fresco for a more substantial and satisfying lunch option.
How to Keep Your Salad Cool and Fresh
Fresh Batch Prep: Chop all ingredients in advance and store separately in airtight containers for quick assembly during busy weekdays. Keep dressing and chopped ingredients refrigerated up to 3 days.
Flavor Boost Tip: Grill extra pineapple and corn during initial cooking session. These grilled extras can enhance future salads, grain bowls, or breakfast dishes throughout the week.
Smart Salad Strategy: Assemble salad just before serving to maintain crisp greens and prevent soggy textures. Keep dressing on the side until ready to enjoy for maximum freshness.
Chilled Delight Hack: If preparing ahead, store grilled components and dressing separately in sealed containers. Refrigerate corn and pineapple for up to 4 days, ensuring ingredients stay vibrant and delicious for multiple meals.
Summer’s refreshing Grilled Pineapple and Corn Salad dazzles palates with smoky-sweet flavors and zesty citrus notes. Crisp ingredients and tangy dressing combine for a perfect light meal that you’ll crave all season long.
Ingredients
Scale
4 slices pineapple
1 corn on the cob
2–3 cups fresh mixed greens
1 avocado, sliced
1 cup fresh blueberries
½ cup pepitas
1 tbsp olive oil
½ cup fresh squeezed orange juice
¼ cup fresh squeezed lemon juice
¾ cup olive oil
¼ cup loosely packed fresh parsley
1 tbsp rice vinegar
1 tbsp Califia unsweetened almond milk
1 tbsp minced shallots
Pinch of salt
Instructions
Dressing Preparation: Craft a zesty citrus dressing by blending all components in a glass jar using an immersion blender until achieving a silky, uniform emulsion.
Grill Preheating: Ignite the grill to medium-high heat (375-400°F), meticulously cleaning and lightly oiling grates to prevent ingredient adherence.
Ingredient Grilling: Coat pineapple slices with olive oil, sprinkle with salt and pepper, then grill 2-3 minutes per side until caramelized. Simultaneously, rotate corn on the cob every 4-5 minutes for even charring, approximately 12-15 minutes total.
Cooling and Preparation: Allow grilled items to rest briefly, then precisely dice pineapple and skillfully shave corn kernels using a sharp chef’s knife.
Salad Assembly: Layer mixed greens in serving bowls, strategically topping with grilled pineapple cubes, roasted corn kernels, toasted pepitas, blueberries, and creamy avocado slices.
Final Touch: Lavishly drizzle citrus dressing across the salad, ensuring comprehensive coverage, and serve promptly to preserve optimal flavor and texture.
Notes
Grill Preparation Tip: Clean and oil grates thoroughly to prevent sticking and ensure beautiful grill marks on pineapple and corn.
Temperature Control: Maintain medium-high heat (375-400°F) for perfect caramelization without burning delicate ingredients.
Cooling Strategy: Let grilled items rest 3-4 minutes to prevent burning and make handling easier, preserving their intense smoky flavor.
Dressing Technique: Use an immersion blender in a glass jar for ultra-smooth, perfectly emulsified citrus dressing that coats ingredients evenly.
Auguste Escoffier School of Culinary Arts, Boulder, CO
Degree: Diploma in Culinary Arts
Focus: Hands-on training in classic and modern culinary techniques, emphasizing sustainable cooking practices, kitchen professionalism, and real-world restaurant experience through externships.
Oregon State University
Degree: B.S. in Nutrition and Food Management
Focus: In-depth study of human nutrition, food safety, meal planning, and food-service operations, with a strong foundation in public health, dietetics, and community-based nutrition programs.
Sophie Reynolds is the recipe developer and culinary voice behind many of the approachable, flavor-focused creations at The Dream Café.
Sophie’s style leans into comfort food made simple: wholesome, satisfying meals anyone can make with confidence. Her passion lies in helping home cooks feel at ease in the kitchen while finding joy in the everyday act of cooking.
Sophie Reynolds
Co-Founder, Recipe Curator & Culinary Educator
Expertise
Education
Auguste Escoffier School of Culinary Arts, Boulder, CO
Oregon State University
Sophie Reynolds is the recipe developer and culinary voice behind many of the approachable, flavor-focused creations at The Dream Café.
Sophie’s style leans into comfort food made simple: wholesome, satisfying meals anyone can make with confidence. Her passion lies in helping home cooks feel at ease in the kitchen while finding joy in the everyday act of cooking.