{"id":55466,"date":"2015-07-17T08:05:24","date_gmt":"2015-07-17T00:05:24","guid":{"rendered":"https:\/\/canadianinquirer.net\/v1\/?p=55466"},"modified":"2015-07-15T02:13:43","modified_gmt":"2015-07-14T18:13:43","slug":"grilled-pineapple-fruit-salad","status":"publish","type":"post","link":"https:\/\/canadianinquirer.net\/v1\/2015\/07\/17\/grilled-pineapple-fruit-salad\/","title":{"rendered":"Grilled Pineapple Fruit Salad"},"content":{"rendered":"
\"shutterstock\"<\/a>
shutterstock<\/figcaption><\/figure>\n

Want an easy way to add a little punch to your otherwise humdrum fruit salad? Just add some heat.<\/p>\n

In this case, we tossed pineapple rings on the grill for just 4 to 5 minutes per side. The intense heat of the flames caramelizes the natural sugars of the pineapple and adds a smoky char. Once the pineapple rings come off the grill and cool a bit, they can be chopped and tossed with all the usual fruit salad suspects.<\/p>\n

Want to take it even further? Thickly sliced peaches and nectarines also could be grill and added to this salad. And for additional non-grilled items, consider tossing in some blueberries and grapes. We like the peppery bite of torn fresh basil, but mint also would be good.<\/p>\n

GRILLED PINEAPPLE FRUIT SALAD<\/strong><\/p>\n

Start to finish: 20 minutes
\nServings: 6<\/p>\n

1 pineapple
\n1 quart strawberries, hulled and halved (or quartered for larger berries)
\n4 kiwi, peeled and cut into bite-size pieces
\n2 mangoes, peeled and cubed
\n1\/2 cup torn fresh basil leaves
\nKosher salt<\/p>\n

Heat the grill to medium-high.<\/p>\n

Lay the pineapple on its side and slice of the top and bottom. Stand it up, then slice off the peel on the sides one strip at a time. Return the pineapple to its side and cut the pineapple into 1\/2-inch slices. Grill each slice for 4 to 5 minutes per side, or until lightly charred. Set aside to cool until easily handled.<\/p>\n

Once the pineapple is cool, cut it into bite-sized pieces, trimming around and discarding the core. In a large bowl, combine the pineapple chunks, strawberries, kiwi, mangoes, basil and a pinch of salt. Stir very gently. Chill for 20 minutes to allow the juices to meld. Stir very gently before serving.<\/p>\n","protected":false},"excerpt":{"rendered":"

Want an easy way to add a little punch to your otherwise humdrum fruit salad? Just add some heat. In …<\/p>\n","protected":false},"author":44,"featured_media":55778,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1482,69],"tags":[],"class_list":["post-55466","post","type-post","status-publish","format-standard","has-post-thumbnail","category-breaking","category-food","mauthors-alison-ladman","mauthors-the-associated-press1"],"_links":{"self":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts\/55466","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/users\/44"}],"replies":[{"embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/comments?post=55466"}],"version-history":[{"count":0,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts\/55466\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/media\/55778"}],"wp:attachment":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/media?parent=55466"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/categories?post=55466"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/tags?post=55466"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}