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Grilled Pineapple and Onion Salad

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  • Level: Easy
  • Total: 25 min
  • Prep: 15 min
  • Cook: 10 min
  • Yield: 4 servings
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1 large pineapple, peeled

1 red onion, cut in 1/2-inch thick slices

Glaze, recipe follows

1 bag baby spinach

Vinaigrette, recipe follows


1 (8-ounce) jar pineapple ice cream topping

1 teaspoon Chinese five-spice

1/4 teaspoon cayenne pepper

1 teaspoon salt


1 tablespoon Dijon mustard

1/2 cup orange juice

1/2 cup olive oil


  1. Preheat grill to medium heat.
  2. Evenly cut the pineapple into 1/2-inch thick slices. Using a small 1-inch biscuit cutter, pierce a hole into middle of pineapple slices. Brush the pineapple and onion slices with glaze, place on the grill and brush again with glaze. Grill for 2 minutes and flip, grilling other side.
  3. Place a bed of spinach leaves on a serving platter and top with the pineapple and onion slices. Drizzle with Vinaigrette and serve.


  1. Place all ingredients into a medium bowl and whisk together.


  1. Pour ingredients into a small bowl and whisk together.