Hot Honey Grilled Pineapple Feta

This Hot Honey Grilled Pineapple and Feta Salad is the salad you will crave all summer long. The sweet char of grilled pineapple mingles with zippy feta and a drizzle of spicy honey that turns a simple bowl of greens into a main event. Whether you are gathering outside or looking for a light but flavorful lunch, this is the kind of dish that always gets asked for twice.

The first time I served this at a backyard get-together, everyone asked for the recipe before we even sat down. It is now my go-to whenever I want to impress with minimal effort.

Ingredients

• Ripe pineapple: Brings a juicy sweetness and grills beautifully make sure it smells fragrant and feels slightly soft at the base
• Feta cheese: Provides tangy creaminess use a block you crumble by hand for the best texture
• Arugula spinach or mixed greens: Make a peppery base choose greens that look crisp and fresh
• Thinly sliced red onion: Adds bite and color soak in cold water first if you prefer them mild
• Fresh mint: Lifts the salad with herbal aroma just-picked leaves bring out the flavors
• Chopped toasted pecans or walnuts: Give crunch and a roasty note toast in a dry pan until fragrant
• Good-quality honey: Is the backbone of the spicy drizzle raw or local honey works well
• Chili flakes: Let you control the heat crush lightly with your fingers for more flavor
• Apple cider vinegar: Gives hot honey a little tanginess optional but lovely
• Olive oil: Brings silkiness and balances the acidity choose extra-virgin for its flavor
• Lemon or lime juice: Adds brightness use freshly squeezed for best results
• Salt and pepper: Liven everything up use flaky salt if you like a bit of texture

Step-by-Step Instructions

Make the Hot Honey:

Warm the honey and chili flakes in a small pan over low heat for about three minutes until you notice a fragrant aroma but do not let it boil This helps the chili infuse gently without scorching Stir in apple cider vinegar if you like a little acidity then set aside as you prepare the rest

Grill the Pineapple:

Preheat your grill or grill pan to medium-high so you get good marks without drying out the fruit Brush pineapple slices lightly with oil Grill each side for two to three minutes letting the slices pick up grill marks and a sweet edge Allow to cool slightly before cutting into big chunks if that is your preference

Prepare the Salad:

Arrange your chosen greens in a generous bowl or on a broad platter Mix in the grilled pineapple pieces red onion scattered over the top fresh mint leaves and crumbled feta If you are using nuts sprinkle them now so they stay crisp

Dress and Finish:

In a small bowl whisk together olive oil lemon or lime juice salt and pepper Taste and adjust if needed Drizzle this dressing over the entire salad saving some to serve at the table Finish with a generous flow of the prepared hot honey right before serving to preserve its glossy texture and spice

Pin it

My favorite part is finding the juiciest pineapple at the market and grilling it while my kids help with the mint and feta I remember my youngest asking for extra hot honey on his portion next to a pile of spinach It has become a regular at our family picnics

Storage Tips

If you have leftovers store the salad without dressing or hot honey to keep the greens from wilting Place in a sealed container and refrigerate up to two days Keep hot honey in a separate jar at room temperature so it stays pourable and flavorful

Ingredient Substitutions

If you cannot find feta try cotija cheese or fresh mozzarella For a spicy kick without chili flakes a fresh jalapeño diced thinly works well Toasted sunflower seeds are a quick nut-free option for crunch

Serving Suggestions

Serve as a centerpiece salad for grilling nights with additional proteins like grilled shrimp or chicken nearby It also makes a dazzling side dish at brunch or paired with crusty bread for a light dinner

A Little History

Pineapple has long signaled hospitality in many cultures while feta and greens bring a Mediterranean touch The hot honey trend started in urban pizzerias but has found its way into salads everywhere now I love how this recipe brings so many food stories to one big bowl

Frequently Asked Questions

→ How do I prevent the hot honey from burning?

Warm the honey gently over low heat and avoid boiling. Just a gentle heat is enough to infuse the chili flavor.

→ Can I substitute feta with another cheese?

Yes, grilled halloumi or goat cheese work well, offering savory creaminess and mild tang.

→ What else can I add for more protein?

Try adding grilled chicken breast or shrimp for a protein boost, or extra toasted nuts for a vegetarian option.

→ Should the pineapple be hot or cooled when assembling?

You can add the pineapple while it’s still warm for extra flavor, or let it cool slightly before tossing with the greens.

→ Is the salad spicy?

The spice level depends on the amount of chili flakes used. Adjust to taste for a milder or bolder result.

→ What kind of greens work best?

Arugula, spinach, or a fresh mix of tender salad greens all pair beautifully with the sweet and savory flavors.