Hot Honey Grilled Pineapple Feta (Print Version)
# Ingredients:
→ Produce
01 -
1 medium ripe pineapple, peeled, cored, and sliced into rings or wedges
02 -
4 cups arugula, spinach, or mixed salad greens
03 -
1/4 small red onion, thinly sliced
04 -
1/4 cup fresh mint leaves, optional
→ Dairy
05 -
115 grams feta cheese, crumbled
→ Nuts
06 -
1/4 cup chopped toasted pecans or walnuts, optional
→ For the Hot Honey
07 -
60 mL honey
08 -
1–2 teaspoons chili flakes, to taste
09 -
1 teaspoon apple cider vinegar, optional
→ Dressing
10 -
2 tablespoons olive oil
11 -
1 tablespoon fresh lemon or lime juice
12 -
Salt, to taste
13 -
Black pepper, to taste
# Instructions:
01 -
Gently warm honey and chili flakes in a small saucepan over low heat for 2–3 minutes, taking care not to boil. If desired, stir in apple cider vinegar. Remove from heat and let stand while preparing other components.
02 -
Preheat grill or grill pan to medium-high. Lightly brush pineapple slices with olive oil and grill for 2–3 minutes on each side until caramelized and marked. Transfer to a cutting board and cut into chunks if preferred.
03 -
Arrange greens on a large platter or serving bowl. Distribute grilled pineapple, red onion, mint leaves, and crumbled feta cheese over the greens. Sprinkle with toasted nuts, if using.
04 -
In a small bowl, whisk olive oil, lemon or lime juice, salt, and pepper. Drizzle over the salad. Spoon hot honey generously over the assembled salad just before serving.
# Notes:
01 -
Use pre-cut pineapple rings for even grilling. Gently warm the honey to infuse flavor without thickening.
02 -
Grilled halloumi can replace feta for a vegetarian variation.
03 -
Adjust chili flakes or omit for a mild hot honey.