Grilled Pineapple Kale Salad

Beach Dreaming Grilled Pineapple Kale Salad

  • Author: Lauren
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 2 to 4 servings 1x


Crunchy kale and crisp red cabbage with sweet, grilled pineapple tossed in a zesty orange ginger dressing.



Grilled Pineapple Kale Salad

  • 1 head curly kale (about 4 cups), chopped fine
  • 2 cup shaved red cabbage
  • 1 1/2 cups grilled pineapple (about 1/2 pineapple, cored)
  • 1 tablespoon black sesame seeds
  • 2 tablespoons slivered almonds

Orange Ginger Dressing

  • 1/2 cup orange juice, fresh squeezed
  • 1 teaspoon ginger paste
  • 2 tablespoons rice wine vinegar
  • 1/4 cup toasted sesame oil
  • 1 tablespoon sugar, or preferred sugar substitute


Grilled Pineapple Kale Salad

  1. Grilling the pineapple¹:  using either an outdoor grill or indoor grill pan, sear the pineapple on each side just long enough for grill marks to appear and slightly caramelize the pineapple.
  2. In a large bowl, combine the kale and red cabbage.  Toss with the dressing until fully coated.
  3. Add in the black sesame seeds and grilled pineapple.  Lightly mix, but not so much all the pineapple falls to the bottom.
  4. Sprinkle with slivered almonds over the top and serve.

Orange Ginger Dressing

  1. In bowl or small container, combine all ingredients.
  2. Whisk together vigorously OR use a hand blender and pulse 10 to 15 times until emulsified.²


¹I purchased the ready to go rings of fresh pineapple that are already sliced, peeled and cored in the produce department.  Because it wasn’t quite grilling weather, I heated up my cast iron grill pan on the stove and seared the pineapple on each side.

²Emulsified is just a fancy way to say that the oil is incorporated with the rest of the ingredients so it doesn’t separate.


  • Category: Salads
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