Here’s another healthy recipe for those of you following along!
We were at our local produce market the other day where we saw some beautiful pineapples. There’s something about a pineapple that makes me happy. Maybe it releases some kind of endorphins into the air? I don’t know! But I could easily put one in every room just for the aesthetic they provide.
But this blog isn’t about decorating a home. It’s about cooking. So I sliced that gorgeous pineapple up and skewered it like a piece of meat.
I put the grilled pineapple chunks on a bed of locally grown bibb lettuce, and topped it with a homemade citrusy dressing. It’s summer baby!
(Well, technically the first day of summer is June 21, but it feels like summer here in Florida.)
By the way, I found this article about how to grow a pineapple from the top and I’m trying it out. It will probably be a few years before we see a new pineapple, but I figured it would be a fun experiment.
- 1 pineapple, sliced into 1 1/2 inch cubes
- 1 head bibb lettuce
- 1/4 cup dried cherries
- 1/2 cup slivered almonds
For the dressing
- 2 tsps strawberry preserves
- 3 tbs orange juice
- 1 tsp dijon mustard
- 1 tbs apple cider vinegar
- 1/4 cup olive oil
Place 6-7 pineapple chunks on metal or bamboo skewers. I got about 7 skewers out of one pineapple. Heat grill on medium-high heat. Place skewers on the grill. Grill for about 10 minutes or until slightly blackened around edges. Set aside.
Meanwhile, remove the core from the bibb lettuce. The leaves will fall apart from each other, and I like to leave them whole for this salad. Rinse them well, and pat dry with paper towels. Place on a large platter (for multiple people) or directly on a plate to serve.
Prepare the dressing by whisking all dressing ingredients together in a small bowl.
Place dried cherries and almonds on lettuce. Top with grilled pineapple. Spoon the dressing over the entire salad (don’t feel like you need to use all of it – it’s great leftover).