Warm weather arrives in New England, and we become excited to cook outdoors. Of course, there is the typical fare of hamburgers and hot dogs to please the palate, but a little variety makes grilling so much more enjoyable.
This past Saturday we decided to try our hands at more interesting grilled food. Instead of hamburgers, we made buffalo chicken burgers with blue cheese sauce. In place of coleslaw or pasta salad, we opted to give a grilled salad a try. Like most salads, it is best made early and allowed to sit in the refrigerator to chill and allow flavors to meld.
This salad was made with minimal heat to keep all diners happy. With two of our kids and our best friends joining us for dinner, I wasn’t sure exactly how much spice everyone would enjoy, so I kept the hot sauce to a minimum. However, depending on your taste preferences you easily could add more or eliminate it completely.
- 1 pineapple, cored & skin removed
- 1/2 red onion, cut into thick slices & peel removed
- 1 orange pepper
- 1/4 cup orange juice
- 1/2 – 1 tsp. hot sauce
- 1/2 tsp. sugar
- salt & pepper
- Preheat grill to a medium-high heat. Cut pineapple, lengthwise, into 8 slices. Place pineapple slices, onion slices, and whole pepper on grill.
- Cook for 3-4 minutes per side or until onions and pineapple have brown grill marks and pepper has charred skin. (Pineapple may cook more quickly.)
- Remove from grill. Place pepper in a small brown paper bag, and close. Allow all items to cool for 15 minutes.
- Remove pepper from bag, and rub off skin. Remove stem and seeds, and dice pepper into bite-sized chunks. Cut pineapple and onion into similarly sized pieces.
- Place all in a large bowl.
- In a small bowl combine juice, hot sauce, sugar, salt, and pepper.
- Whisk to combine, and pour over pineapple mixture. Toss well. Refrigerate for at least 2 hours.