Grilled Pineapple Strawberry Salad with Maple Balsamic Dressing
A refreshing summer salad made with juicy grilled pineapple, sweet strawberries, and fresh basil, tossed in a maple balsamic dressing. Perfect for BBQs, cookouts, or a healthy weeknight side.It’s bright, colorful, vegan, gluten-free, and naturally sweet — the ultimate healthy summer fruit salad.
Ingredients
For the salad
- 1 ripe pineapple - top, bottom, and skin removed
- 2 tbsp pure maple syrup
- 2 tbsp olive oil
- 1 lbs (500g) strawberries - hulled and sliced
- Fresh basil leaves - for garnish
For the maple balsamic dressing
- ½ cup extra-virgin olive oil
- ¼ cup balsamic vinegar
- 2 tbsp pure maple syrup
- ½ tsp garlic powder
- ⅓ tsp salt
- Pinch of black pepper
Instructions
Make the dressing
- Add all dressing ingredients to a mason jar or small mixing bowl.
- Secure the lid and shake (or whisk) vigorously for about 30 seconds until fully combined.
- Set aside while grilling the pineapple.
Grill the pineapple
- Preheat the grill to 350°F (175°C).
- In a small bowl, mix 2 tablespoons olive oil and 2 tablespoons maple syrup to create a glaze.
- Slice the pineapple into ¾-inch rings and brush both sides with the glaze.
- Grill for 4–8 minutes per side, or until caramelized with clear grill marks.
Assemble the salad
- Transfer grilled pineapple to a serving platter and cut into bite-size pieces.
- Add sliced strawberries and fresh basil.
- Drizzle with the maple balsamic dressing and toss gently to coat.
- Serve immediately and enjoy!
Notes
Pro Tips
- For deeper caramelization, let the pineapple sit undisturbed for a few minutes per side.
- Use paper towels to pat pineapple slices dry before grilling to reduce splatter.
- Make extra grilled pineapple — it’s amazing in tacos, over coconut yogurt, or on oatmeal.
Variations
- Tropical twist: Add mango, kiwi, or toasted coconut flakes.
- Leafy version: Toss in baby spinach or arugula for a heartier salad.
- Protein boost: Add grilled tofu, tempeh, or quinoa for a balanced vegan meal.
- No-grill option: Use a grill pan or broil pineapple in the oven for 6–8 minutes per side.
Storage
- Store leftovers in an airtight container in the fridge for up to 24 hours.
- Keep dressing separate until ready to serve for the freshest results.
- Grilled pineapple can be made 2 days ahead and refrigerated.