Easy Pinapple & Red Onion Salad

submitted by Victoria Trotter


  • 1 WHOLE PINEAPPLE – peeled cored and quartered or buy one already done (not canned)
  • 2 RED ONIONS peeled and sliced in thick rounds (do not separate rings)
  • 1/4 cup mint finely chopped
  • 2 lemons, juice & zest
  • olive oil about 1/2 cup
  • salt & pepper

Prepare the pineapple & onions and lay them out on a cookie sheet. Drizzle generously with olive oil, salt & pepper on both sides.
Grill on a preheated  barbecue until nicely marked and onions are tender but not mushy. 6 to 7 minutes. I do this while whatever meat I am grilling is resting, then the salad is ready for dinner, nice and warm.

Remove from grill. Rough chop the onions and cube the pineapple, then toss with the mint, lemon zest and the juice of the two lemons.
Serve warm or room temp.
Surprisingly delicious.

Goes well with  pork, chicken or fish.

I have made this for 3 different groups of people for dinner and never had a scrap of leftovers.