Grilled Pineapple & Crunchy Cucumber Chili Salad
Author: Amy Aberle-Rogan
Recipe type: Salad
Cuisine: Thai
Prep time:
Cook time:
Total time:
Serves: 4
The caramelized, grilled pineapple paired with thinly sliced crisp ribbons of cucumber and topped with a spicy chili dressing makes for the perfect, refreshing salad to serve alongside any grilled main dish. Prik nam pla, a thai table sauce, is the perfect condiment/dressing to top off this fresh salad along with the grilled t-bone steak! I must say, the smoky, sweet aroma of fresh pineapple caramelizing on the hot grill is absolutely divine!
Chef’s Tip: When making prik nam pla, the ratio of fish sauce to lime juice is 2 to 1. Make sure to shake the ingredients well before using. For this salad, I do not use the seeds of the cucumber. I like to save and run the leftover seeds and cucumber through the juicer and add the refreshing juice to water or to vodka and soda.
Chef’s Tip: When making prik nam pla, the ratio of fish sauce to lime juice is 2 to 1. Make sure to shake the ingredients well before using. For this salad, I do not use the seeds of the cucumber. I like to save and run the leftover seeds and cucumber through the juicer and add the refreshing juice to water or to vodka and soda.
Ingredients
- Prik Nam Pla Dressing:
- 4 tablespoons fish sauce
- 2 tablespoons fresh lime juice
- 2 large shallots, fine diced
- 1 tablespoon sugar
- 2 red chili, thinly sliced
- Salad:
- 2 English cucumbers, thinly sliced into ribbons
- 1 ripe, sweet pineapple, cleaned, sliced into ½ inch rings
- 1 cup fresh mint leaves
- 1 red chili, thinly sliced, rinsed in cold water
- Fresh ground black pepper
- 2 tablespoons olive oil, to brush onto pineapple to grill
Instructions
- Dressing: Combine all the ingredients and use right away. It is important the shallots and red chili stay fresh and crunchy for this spicy condiment.
- Salad: Preheat the Angus Bull Grill on high heat for 15 minutes. Using the Bull monster brush, clean and oil the grates. Take the rings of cleaned pineapple brushed with oil and set onto hot grill grates. Allow grill marks to form and the sweet pineapple to caramelize, about 4 minutes. Turn over and finish grilling, another 4 minutes. Remove from the grill and let it cool.
Using a mandolin or vegetable peeler, thinly slice the cucumber from all four sides, stopping once you reach the seeds. Place the cucumber ribbons into a bowl of iced water. This will allow the cucumber to turn crunchy and cold. - To Serve: Drain the cucumber from the water. Place onto a large, decorative serving platter. Add the grilled pineapple, fresh mint leaves, and thinly sliced red chili. Top off with the prik nam pla dressing and enjoy!
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at http://www.grillingoutdoorrecipes.com/happy-labor-day-2018/