I ate away so many grilled pineapple slices before making this salad. That sound of sizzle and caramelisation which happens when you put pineapple slices on hot grill is really something. Makes you wanna start gobbling the pineapple right away.
Who doesn't love Mexican food! I have so many recipes on the blog -Quinoa nourish bowl with jalapeno ranch and Mexican black bean tortilla soup. Really, the list is endless. It'z fresh, herb-y, spicy, tangy and most importantly I love love love the smoky flavor in Mexican food. This salad is no different ! Grilled and caramelized pineapple adds such an amazing charred flavor.
You should also check out Loaded Mexican Nachos which I make using my 10 minute Nacho cheese sauce and Ultimate restaurant style salsa . I swear by these loaded nachos all the time when people come over. I can't begin to tell you how much my family and friends love it!
Fresh in season, sweet pineapple slices are grilled and tossed together with soft chickpeas, corn, pomegranate, onion and cucumber with lot of coriander in delicious dressing. Chickpeas make this salad hearty and packs good amount of protein in the salad.
Dressing is made with all of the favorite Mexican ingredients like taco seasoning, onion powder, garlic powder, cumin powder, chili powder and lot of lemon juice. This salad is sweet, spicy and tangy all at the same time. It's really refreshing and you will just keep going for more and more.
Pineapples are in season and I highly recommend trying this salad. It's amazing as a fancy starter when you have people over and even great as a meal during weekdays. You can add other vegetables like cherry tomatoes, bell peppers and even add kidney beans/black beans to replace chickpeas.
It's simple, customizable and comes together quickly. So so delicious!
I almost forgot to tell you guys that you can crush in few nacho chips too which makes this salad even more incredible.
Quick, easy and super delicious Grilled Pineapple and corn salad made with Mexican dressing.
Serving: 2 portions
1 whole Fresh Pineapple
1/2 cup Boiled Chickpeas
1 large cucumber- diced
1 medium onion- thinly sliced
1/2 cup cooked corn
1/4th cup pomegranate aerials
1 Tbsp extra virgin olive oil
2 Tbsp water
1 Tsp onion powder
1 Tsp garlic powder
1 tsp chili powder
1 tsp taco seasoning
1 tsp cumin powder
2 tsp lemon juice
salt to taste (1/2 - 1 tsp)
Start by cleaning the pineapple and removing the thorns (I recommend you get it done from the vendor you buy it from).
Cut pineapple into slightly thicker slices and place on grill once its hot.
Make sure to keep the grill adjusted on high heat .( In case you don't have an electric grill/panini maker, you can caramelize pineapple on a non-stick pan or a grill pan on high heat)
Once pineapple is charred, take off heat and let it cool. Cut into chunks and keep aside. (Don't over cook the pineapple and make it all soggy)
To prepare the dressing, add all the ingredients in a small air-tight container and give a good mix. Taste and adjust the flavors if required. (Salt is really important in this salad so ensure to add enough salt.)
Next assemble the salad. Add pineapple chunks, chickpeas, pom, corn, cucumber, onion and fresh coriander in a salad bowl. Pour the dressing and toss everything together.
Chill for half an hour and then serve.
If you try this recipe, don't forget to leave a comment. Do take a picture and tag #fascinatingfoodworld on Instagram.
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