Grilling pineapple accentuates the fruit’s tropical flavour. Combine it with avocado, bell peppers and tomato for a fresh and zesty salad. Serve it with tortilla chips or on top of barbecued chicken or fish or as a dip with tortilla chips.

Yield: Makes 4 cups.



  • 1 fresh pineapple, peeled
  • 1 tbsp grapeseed oil or canola oil
  • 1 ripe avocado, halved, pitted, peeled and diced
  • 1 cup diced red bell pepper
  • 1 cup diced seeded tomatoes
  • 3 tbsp fresh lime juice
  • 2 tbsp chopped fresh cilantro
  • 1/4 tsp salt
  • 1/8 tsp cayenne pepper


  1. Preheat natural gas barbecue on medium for 10 - 15 minutes.
  2. Cut pineapple in half lengthwise; reserve one half for another use. Quarter other half of pineapple lengthwise. Cut out and discard core from pieces. Brush each piece with oil.
  3. Grill pineapple pieces until warmed and grill-marked, about 2 - 3 minutes per side; cool completely.
  4. Cut pineapple pieces into 1/4 inch pieces. Transfer pineapple to a bowl. Add avocado, red pepper, tomatoes, lime juice, cilantro, salt and cayenne pepper; stir to combine. Cover and refrigerate for up to 30 minutes. Serve with chicken, fish or tortilla chips.
Nutritional analysis per 1/4 cup:

35 calories, 2.3 g fat, 0.5 g protein, 3.9 g carbohydrate, 1.2 g fibre, 39 mg sodium