This isn't your grandma's fattoush—unless your grandma was a total rockstar in the kitchen! This Grilled Pineapple and Coconut Fattoush is a vibrant and refreshing twist on a classic Middle Eastern salad, combining sweet grilled pineapple with crisp vegetables, fragrant herbs, and a creamy coconut dressing. It's the perfect summer salad, bursting with flavor and texture.

My friend Sarah introduced me to fattoush years ago, and I've been obsessed ever since. But I've always wanted to put my own twist on it. Adding grilled pineapple seemed a bit daring, but trust me—it works! The sweetness of the pineapple complements the savory herbs and tangy dressing beautifully.

This recipe is super easy to adapt to your liking. Don't like red onion? Skip it! Want to add some crumbled feta cheese? Go for it! Feel free to get creative and make it your own. After all, cooking should be fun and expressive!

Grilled Pineapple and Coconut Fattoush

Name: Grilled-Pineapple-and-Coconut-Fattoush
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Cuisine: Middle-Eastern
Ingredients: 1 cup, cubed Pineapple; 1/2 cup, chopped Cucumber; 1/2 cup, chopped Tomatoes; 1/4 cup, thinly sliced Red Onion; 1/4 cup, chopped Fresh Mint; 1/4 cup, chopped Fresh Parsley; 2 pieces Pita Bread; 1/4 cup Coconut Milk; 1 tablespoon Lime Juice; 1 tablespoon Honey; 2 tablespoons Olive Oil

A vibrant and refreshing twist on a classic Middle Eastern salad, this Grilled Pineapple and Coconut Fattoush combines sweet grilled pineapple with crisp vegetables and a creamy coconut dressing.

⏳ Yield & Time

Yield: 2 servings

Preparation Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

📖 Instructions

Preheat your grill to medium-high heat. This is crucial for getting those beautiful grill marks on the pineapple without burning it. You know, the kind that makes your Instagram pics look *amazing*. Trust me on this one.
Wash and prepare the pineapple: Peel and core your pineapple, then cut it into 1-inch thick rings. These will grill beautifully and allow for even cooking; dont be afraid to get a bit creative with the shapes if you like!
Brush the pineapple with olive oil: Give each ring a generous brushing of olive oil—it prevents sticking and helps them get that nice, caramelized color. We're aiming for delicious, not burnt.
Grill the pineapple: Place the pineapple rings directly on the preheated grill grates. Grill for 2-3 minutes per side, or until grill marks appear and the pineapple is slightly softened. Keep an eye on them so they don't burn—we want tender, juicy goodness, not charcoal!
While the pineapple grills, prepare the fattoush components: In a large bowl, combine the chopped cucumber, tomatoes, mint, parsley, and red onion. This is where you can really show off your culinary skills and get creative!
Toast the pita bread: Cut the pita bread into bite-sized pieces and toss them with a little olive oil. Toast them in a dry skillet or on the grill for 2-3 minutes until golden brown and crispy. This adds a fantastic textural contrast to the salad.
Prepare the dressing: In a small bowl, whisk together the coconut milk, lime juice, and honey. Taste and adjust seasoning as needed; you might want a touch more lime or honey depending on your taste.
Assemble the salad: Once the pineapple is grilled and slightly cooled, cut it into bite-sized pieces. Add the grilled pineapple to the bowl with the other vegetables and herbs.
Add the toasted pita bread to the salad.
Drizzle the dressing over the salad and gently toss to combine. Make sure all the ingredients are evenly coated. Don't be afraid to get a little messy—sometimes the best recipes are made with a passion!
Serve immediately and enjoy! This vibrant salad is best enjoyed fresh, so it's a perfect side dish for a barbecue or a light summer meal. And don't forget the photos!

📝 Notes

For best results, use ripe, juicy pineapple.
Feel free to add other vegetables or herbs to your liking.
Adjust the amount of honey to your preference.
Leftovers can be refrigerated for up to 2 days, though the texture of the pineapple might change slightly.