Grilled pineapple fruit salad


Jeff Williams

Arkansas Game & Fish Commission

The natural sweetness of fruit, mixed with syrup from agave and guava, moves this recipe into a gray area between salads and desserts – it’s great with vanilla ice cream. If you’re not comfortable peeling pineapples and mangos, buy them ready to eat in the produce or freezer section. Use firm fruit. Cilantro adds a fresh flair.


  • Half a fresh pineapple
  • ½ cup agave nectar
  • ½ cup shredded coconut, optional
  • 2 cups fresh blueberries
  • 2 cups fresh strawberries
  • 1 mango
  • 4 medium bananas
  • 1 lime
  • 12-ounce can guava nectar
  • ¼ cup chopped fresh cilantro

Twist off pineapple crown and peel. Halve pineapple lengthwise; refrigerate half for later use. Slice other half lengthwise into 2 equal pieces. Trim core from both pieces. Cut each piece lengthwise into four equal pieces. Marinate with agave nectar and coconut, if desired, at least an hour.

Remove pineapple from container; save marinade. Grill pineapple over medium coals or indoors on grill until golden brown; cool.

Add rinsed blueberries, sliced strawberries and bite-size mango pieces to large bowl. In separate bowl, slice bananas; spritz with juice of half a lime. Toss; add to salad. Add bite-size pieces of grilled pineapple.

Add quarter cup guava nectar and juice of half a lime to remaining pineapple marinade; mix. Add to fruit salad with cilantro; toss gently.

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