Grilled Pineapple Shrimp Salad #FishFridayFoodies

More than just the sum of its simple parts, this beautiful grilled pineapple shrimp salad will impress your friends and family with its looks and flavor.

Years ago when we lived in Brazil, the churrascaria near our house would serve grilled pineapple as a dessert option. No cinnamon or other seasonings, just pineapple with the natural caramelization that comes from the application of heat to sugar. It makes the pineapple taste sweeter.

Which made me think. Surely I could create the same effect with my grill pan. (It’s already way too hot to light the barbecue pit here in Dubai!) I am pleased to report it works! And grilled pineapple is the perfect base for a small salad topped with shrimp.

This month my Fish Friday Foodies friends are sharing salads with seafood so make sure to scroll down to check out the rest.

Grilled Pineapple Shrimp Salad

Pretty and tasty, perfect for your next dinner party. I use fresh pineapple here, even leaving in the core because it is usually tender enough to eat. If you must substitute canned pineapple, choose the unsweetened ones in plain juice.

Ingredients - to serve 4 as an appetizer or first course
For the salad:
4 slices fresh pineapple
Small handful cilantro
4-5 leaves baby cos lettuce
1 cucumber
1 small red chili pepper
4 jumbo shrimp, cooked and peeled - I leave just the tail on because it's pretty
Freshly ground black pepper

For the dressing:
1 tablespoon minced onion
2 tablespoons rice vinegar
1 teaspoon honey
1 tablespoon olive oil
pinch salt

Method
Heat your grill pan over a high heat then grill the pineapple slices for just a few minutes on each side, until you have created charred lines where the natural sugars have caramelized. Remove to a plate and leave to cool.

Chop the cilantro and set aside a few leaves for garnish. Quarter the cucumber lengthwise and remove the seeds. Cut the cucumbers in little cubes. Chop the lettuce roughly  into small pieces. Slice the chili pepper.

Make the salad dressing by whisking all of the ingredients together in small bowl.

Put the cucumber, lettuce and cilantro (saving a sprig or two for garnish) into a small bowl and spoon over three quarters of the dressing. Toss lightly.

Divide the salad into four and place one pile on top of each of the cooled pineapple slices.

Top with the sliced chili pepper and shrimp. Garnish with the reserved cilantro. Drizzle over the last of the dressing on top of the shrimp.

Finish with a sprinkle of freshly ground black pepper.

Enjoy!

If you are a food blogger and would you like to join Fish Friday Foodies, please email Wendy at wendyklik1517 at gmail.com. We post and share new seafood/fish recipes on the third Friday of the month.  Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas.

Many thanks to Sid from Sid's Sea Palm Cooking for this month's great Fish Fridays Foodies theme. Check out all the wonderful salads with seafood we are sharing!

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