Grilled Pineapple Fruit Salad




About: Holy cow, celebrating over seven years with this website. Formerly known as RocketScientist2015.

When one thinks of the grill, fruit isn't always the first thing to come to mind. Here I'm gona show you to make one of the most spectacular and tasty treats you can make on the grill, made from fruit 'nyways.

Take that Kiteman!! Us Americans burn fruit in our "gardens" over the weekend, not just meat!!

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Step 1: Materials and Ingredients

Well, to start you need a grill. I used a Weber kettle, and yes CHARKOAL IZ BETTA DEN GAZ!!

As far as the fruit goes, it's pretty open source. You need a pineapple, but you can cook up prettyy much any firm bodied fruit.
What I used:
1 Pineapple
4 Kiwis
2 Mango
2 Red Pears
1 Cactus fruit
1 banana
Coconut flakes to top it off

Mango and kiwi are elevated to fruit ecstasy when grilled, and go like a dream with pineapple. I recommend keeping them as your "base" and customizing further with add-ons.

Step 2: Cuttin' 'em Up

Wash all fruit, including pineapple. Half all of the non pit fruit, lengthwise. Cut slightly to the right (or left) of center on the mango, cutting away the flesh from the pit (see image). Cut the pineapple in half, one side bigger than the other, leaving the crown on and cutting through it as well. The big half is what you'll scoop out and put the fruit in.

Step 3: Gettin' It on the Grill

Righto, fire up the grill. I use a chimney starter, much better than lighter fluid. Just for awesomeness, I took some pics of the fire on 1 second shutter. 'Nyways, you want a two zone fire, hot and not so hot. Dump/scoot all the coals to one side. Wrap the crown of the pineapple in foil, to keep it nice and pretty.
I'm terribly sorry about the pictures, they were taken at 4:30 in the morning in 27F weather under the light of Christmas lights.

Step 4: Cooking

Start by cooking the pineapple over the hot zone. You want to lock in flavor and moisture by charing it slightly cut side down. Move to cool zone. Place the rest of the fruit in the hot zone. Cook very quickly to lock in flavor, but don't char, move to cold zone. Cover and let cook ten minutes. Uncover, remove any done fruit (probably just the banana), flip fruit over (so now its skin side down). Cover let cook another ten minutes. Everything should be done on your next check. Remove from grill, scrape off any charring.

Step 5: Assembly

Remove any seeds from the pears, dice up fruit into bite size pieces. Run knife along pit of pineapple, remove pit and edible flesh, leaving skin whole. Dice up edible pineapple. Mix all diced fruit in a big bowl and spoon into empty pineapple skin. YOu will have to pour off a lo of juice form both pineapple and the bowl of mixed fruit. Makes a delicious warm drink. Let sit in pineapple for five minutes before serving.

Step 6: Finito

This goes great with ice cream, and is a sure hit at any party, as it makes an excellent conversation piece when displayed prominently on your table over the holiday season.
I'm willing to say nearly any fruit tastes better post grilling. Soon I shall figure out a vegetable dish...

Thanks for spending the time to read my second coking Ible,
Live long and prosper ya'll :)>-

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    13 Discussions


    10 years ago on Introduction

    i wonder if there's a way to cook meat such as beef or chicken inside a pineapple(possibly in the form of shish kabobs) so that the fruit juices flavour the meat, and it makes more of a main course, as apposed to a dessert.

    2 replies

    Reply 10 years ago on Introduction

    This is ingenious. In Boy Scouts, remember making muffins inside orange peels, and grilling a lot of vegetables in foil like this, but never meat inside a fruit. I bet you could slow cook pork or chicken in the pineapple and get some good results, but you might want to insulate the pineapple some, because I bet if the husk caught fire it would ruin the flavor.