Grilled Pineapple and Onion Salad

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Didn't make the glaze, just brushed pineapple & onion with olive oil and sprinkled on cayene and chinese five-spice...truly an amazingly good taste and one I'll make again. The grilling really brought the pineapple flavor out!

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Made this for 4th of July. I followed it exactly until I got to the vinegarette. I fell in love with the 5 spices and added about 1/8th (pinch of it to the vinegarette. It was very good. It's a keeper especially during those summer BBQs.

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I made this salad last night. I didn't have the glaze, but put the cayenne, 5-spice powder and some olive oil on the pineapple and onion and let it marinate until ready to grill. I sampled the pineapple, and if we weren't expecting company, there would have been none left to grill!! The combination of 5-spice and cayenne is pure genius! I didn't want to make the dressing, so I used balsamic vinegarette. There was no salad left over.

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I can't praise this dish enough!! Each layer of this salad compliments the others SO well. The dressing was simply amazing. I am DEFINITELY making this again!!

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I had to make this twice to appreciate it for the grilled pineapple. The scond time I grilled the pineapple and onions indoors for better heat control and got a much better flavor. You could also cut the glaze recipe by half and that would be plenty or use for grilled chicken.

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We made this salad today and it was a hit. I forgot to purchase the ingredients for the glaze so we used melted butter, brown sugar and a little cayenne pepper. Everyone, including the kids, loved it!

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The Neelys made this on a show recently and I had to try it. I love grilled pineapple on just about anything and love red onions, too.

We made the salad per the recipe with the exception of the dressing. We had some fresh ginger root and added that to the dressing to give a 'fresher flavor.' The glaze for the pineapple and red onion was quite sweet if you taste it prior to grilling but after grilling it's toned done quite a bit but the chinese spices really shine through. Next time, we might forego the pineapple topping glaze and just sprinkle some chinese spices over the top of the onion and pineapple.

The only words of advice if making this salad is to make sure you grill the onions long enough. The 'more grilled' onions that fell away from the main chunks of onion were much less bitter than those that weren't cooked as much - which is to be expected. Grill your onions until they are slightly wilted if you don't want that powerful red onion flavor to overpower everything.

Also, the salad is pretty filling. Two pineapple slices were plenty for each salad.

If you're a grilled pineapple lover - make this salad!