Salad: Grilled Pineapple, Red Onion & Cilantro Salad with Smoky Paprika

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 6 min

Additional 8 min

Total 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 ripe pineapple, cored and cut into 1/2-inch (1.2 cm) rings or 1-inch (2.5 cm) chunks, about 2 lb (900 g) total flesh
- 1 medium red onion, thinly sliced, approx. 6 oz (170 g)
- 1/2 cup (120 ml) (packed) (0.53 oz (15 g)) fresh cilantro leaves, roughly chopped
- 2 tbsp (30 ml) extra-virgin olive oil, for dressing
- 1 tbsp (15 ml) neutral oil (vegetable or canola), for grilling
- 2 tbsp (30 ml) fresh lime juice (about 1 lime)
- 1 tbsp (15 ml) honey or 1 tbsp (15 g) brown sugar
- 1/2 tsp (2.5 g) smoked paprika (pimentón)
- 1/4 tsp (1.5 g) coarse salt, plus more to taste
- 1/4 tsp (0.5 g) freshly ground black pepper
- 1 tsp (5 ml) white wine vinegar or apple cider vinegar
- 1 small fresh chili (bird's-eye or jalapeño), seeded and finely chopped (optional) (estimated seeded jalapeño weight: 0.53 oz (15 g); catalog median)
- 1/4 tsp (1 g) flaky sea salt or extra smoked paprika for finishing (optional)

Show original ingredient measurements

- 1 ripe pineapple, cored and cut into 1/2-inch (1.2 cm) rings or 1-inch (2.5 cm) chunks, about 2 lb (900 g) total flesh
- 1 medium red onion, thinly sliced, approx. 6 oz (170 g)
- 1/2 cup (packed) (15 g) fresh cilantro leaves, roughly chopped
- 2 tbsp (30 ml) extra-virgin olive oil, for dressing
- 1 tbsp (15 ml) neutral oil (vegetable or canola), for grilling
- 2 tbsp (30 ml) fresh lime juice (about 1 lime)
- 1 tbsp (15 ml) honey or 1 tbsp (15 g) brown sugar
- 1/2 tsp (2.5 g) smoked paprika (pimentón)
- 1/4 tsp (1.5 g) coarse salt, plus more to taste
- 1/4 tsp (0.5 g) freshly ground black pepper
- 1 tsp (5 ml) white wine vinegar or apple cider vinegar
- 1 small fresh chili (bird's-eye or jalapeño), seeded and finely chopped (optional) (estimated seeded jalapeño weight: 15 g; catalog median)
- 1/4 tsp (1 g) flaky sea salt or extra smoked paprika for finishing (optional)

Instructions

1. Preheat a grill or grill pan over medium-high heat until hot and lightly smoking. Brush pineapple pieces lightly with the 1 tbsp (15 ml) neutral oil.
2. Grill pineapple 2–3 minutes per side, until char marks form and the fruit softens slightly. Transfer to a cutting board and, if you used rings, slice each ring into 6–8 wedges; if you used chunks, leave as-is. Let cool slightly.
3. While pineapple grills, put the thinly sliced red onion in a bowl and toss with 1 tbsp (15 ml) lime juice and a pinch of the 1/4 tsp (1.5 g) coarse salt. Let sit 5–10 minutes to mellow the bite, then drain any excess liquid.
4. In a small bowl, whisk together 2 tbsp (30 ml) extra-virgin olive oil, remaining 1 tbsp (15 ml) lime juice, 1 tbsp (15 ml) honey, 1/2 tsp (2.5 g) smoked paprika, 1 tsp (5 ml) vinegar, the 1/4 tsp (0.5 g) black pepper, and the optional chopped chili until emulsified. Taste and adjust salt and acidity.
5. In a large bowl, combine the warm grilled pineapple, drained red onion, and chopped cilantro. Pour the smoky paprika-lime dressing over the salad and toss gently to coat, allowing flavors to marry for 3–5 minutes.
6. Transfer to a serving platter or bowl. Finish with a sprinkle of flaky sea salt or a light dusting of extra smoked paprika if desired. Serve warm or at room temperature alongside grilled chicken or other mains.