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Grilled Pineapple Salad with Jalapeños and Sweet Onion


Leave room on the grill for fruits and veggies! This scalable whole grain , grilled pineapple salad with jalapenos and sweet onion by Bastyr nutrition student Lizzie Diehl goes well with grilled meats, and may even steal the show.


1 slice
fresh pineapple, half-inch thick, husk removed (see Notes)
1 slice
sweet onion, half-inch thick, skin removed
jalapeno peppers, sliced in half lengthwise, seeds removed
1 tsp
olive oil (plus more for brushing)
1⁄2 cup
wheat berries (or substitute brown rice)
2 cup
fresh arugula
  to taste
balsamic vinegar


Preheat the grill or light the coals. Inside the house, prepare the pineapple, onion and jalapeños, brush each with olive oil, and set aside on a plate. Then, in a large bowl, toss the wheat berries and arugula with 1 teaspoon olive oil.

Now head outside with the plate of prepped pineapple, onion and peppers. Once the grill is hot, use tongs to arrange them on the grate. Cook over direct heat 5-10 minutes per side, or until colored to your liking. The peppers will finish first. As foods finish, return them to the plate.

Inside, lay the juicy grilled foods over the arugula mixture. Season with salt and pepper to taste, and a dash of balsamic vinegar. Serve with knife and fork.


Slice rounds of pineapple and onion from the bottom up before removing skin. Wrap the cut end of the unused portion in plastic wrap, and store in fridge to use within a few days.

Grilled Pineapple Salad with Jalapeños and Sweet Onion


entree-size salad
SourceCopyright 2016, E. Diehl, Original recipe
Prep time
30 minutes
Cooking time
10 minutes
Total time
40 minutes