Grilled Pineapple Salad

This Grilled Pineapple Salad is the perfect summer recipe. Mother Raw Poppy Seed Dressing adds just the right amount of sweet oniony flavour to the tart grilled pineapple, bitter greens, and subtle mint. Throw your pineapple on the grill with your other BBQ essentials and create this yummy, satisfying, and flavour packed salad as a side or main dish.

Recipe by Sari Diskin, find her on Instagram at: @eatwellwithsari


  • 1 pineapple (cut into chunks)
  • ¼ Cup avocado oil
  • 2 Cups greens
  • ½ Cup sliced cherry tomatoes (4-5 tomatoes)
  • ½ Cup cashews
  • 5-10 fresh mint leaves
  • ½ Cup cashews
  • 2 Tbsp Mother Raw Poppy Seed Dressing


Grilled Pineapple: Prepare pineapple by cutting into chunks, or purchase it pre cut (1-2 inch thick). Pat pineapple chunks dry to absorb excess water. Heat a grill pan or grill skillet on medium high with avocado oil. Place pineapple chunks in the skillet. Let cook for 2-4 minutes, flip and let cook for another 3-4 minutes.

When done, remove from heat.

Salad: While pineapple is grilling, assemble salad. Place mixed greens in each salad bowl. Chop mint leaves in half and sprinkle on top. Add raw cashews and sliced tomatoes. When pineapple chunks are grilled, add those on top.

Dress with desired amount of Mother Raw Poppy Seed dressing and enjoy!

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