Grilled Pineapple and Shrimp Salad | Grilled Pineapple AND Grilled Shrimp!

shrimp

🥗Healthier: chicken breast

💰Cheaper: tofu

Tofu is a plant-based alternative that reduces cost and calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more affordable cooking oil option.

honey

🥗Healthier: agave syrup

💰Cheaper: sugar

Sugar is a common sweetener that is less expensive.

avocado

🥗Healthier: mashed banana

💰Cheaper: sour cream

Sour cream can provide creaminess at a lower cost.

Cut the jalapeno in half and set it aside for grilling.

Mix 2 tablespoons of cajun seasoning with 4 tablespoons of avocado oil to create a marinade.

Pour the marinade over the shrimp and mix well, then set aside to marinate.

Cut the pineapple into 6 thick slices for grilling.

Preheat the grill to 550°F.

Place the jalapeno and pineapple slices on the grill.

Grill the pineapple for a few minutes, flipping until caramelized and grill marks appear.

Remove the pineapple from the grill when it starts to stick, indicating it's done.

Remove the jalapeno from the grill and set aside.

In a blender, combine the grilled jalapeno, a chunk of grilled pineapple, 2 tablespoons of red wine vinegar, 1 tablespoon of minced garlic, 4 tablespoons of avocado oil, 1 tablespoon of honey, lime juice, lime zest, salt, and pepper to make the dressing.

Blend until smooth and taste for balance, adjusting sweetness with more honey if needed.

Chill the dressing in the fridge until ready to use.

Slice radishes thinly and quarter the roma tomato.

Skewer the marinated shrimp, using 3-4 shrimp per skewer, and grill them at 500°F for 2-3 minutes on each side until they have nice color and char.

Remove the grilled shrimp from the grill and let them rest.

Prepare the salad by combining the mixed greens, sliced radishes, quartered tomato, grilled pineapple pieces, and avocado.

Add the grilled shrimp to the salad mixture and drizzle with the chilled dressing.

Toss the salad gently to combine and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens