Description
This vibrant Grilled Pineapple Coleslaw adds a smoky sweetness to a classic dish, perfect for summer picnics and barbecues.
Ingredients
Scale
- 1 medium ripe pineapple
- 4 cups green cabbage, shredded
- 1 cup shredded carrots
- ½ cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey or agave syrup
- Salt and pepper to taste
- Optional: 1 teaspoon smoked paprika
Instructions
- Preheat the Grill: Fire up your grill and set it to medium heat.
- Prepare the Pineapple: Remove the top and bottom of the pineapple, slice away the skin, and cut the fruit into thick slices.
- Grill the Pineapple: Place the pineapple slices on the grill for about 4-5 minutes per side until caramelized.
- Cut and Chop: Once grilled, let the pineapple cool, then chop into bite-sized pieces.
- Prep the Cabbage and Carrots: Shred your cabbage and carrots and toss them in a large mixing bowl.
- Mix the Dressing: Whisk together mayonnaise, apple cider vinegar, honey, smoked paprika, salt, and pepper.
- Combine Everything: Add grilled pineapple to the cabbage and carrots, pour the dressing over, and mix well.
- Chill: Let coleslaw chill in the refrigerator for at least 30 minutes.
- Taste and Adjust: Before serving, taste and adjust seasoning if necessary.
Notes
This coleslaw can be made in advance for optimal flavor development. It pairs well with grilled shrimp, tacos, and burgers.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 10g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 1.5g
- Cholesterol: 5mg
Keywords: Grilled Pineapple, Coleslaw, Summer Salad, Barbecue, Vegetarian Recipe