Skip to Content
July 22, 2019


Grilled Pineapple Caprese Salad

July 22, 2019


Grilled Pineapple Caprese Salad

Ingredients:                                     Yield: 4 servings

  • 1 tsp. Curry powder
  • 1/2 oz. Extra virgin olive oil
  • 1/2 oz. Balsamic vinegar
  • 1/2 oz. Honey
  • 8 oz. Fresh mozzarella
  • ½ Pineapple, peeled, sliced
  • 4 sprigs Fresh mint, chiffonade cut
  • 10 to 12 Fresh basil leaves, chiffonade cut
  • Kosher Salt
  • Freshly ground black pepper


Combine curry powder, honey, vinegar and olive oil in a bowl and whisk together. Slice mozzarella into thin slices and set aside. Wash pineapple, peel and cut in half. Reserve one half for later use and slice the remaining half in 3/8” thick slices. 

Place pineapple slices on a charcoal grill and grill until caramelized on each side. Remove from heat and cool slightly for service.  

Remove stems from mint and basil and cut leaves into fine ribbons.

At service, arrange fresh mozzarella and grilled pineapple on plates. Drizzle each with vinaigrette and garnish with mint and basil. Season lightly with a pinch of salt and fresh ground pepper if desired.

Alternatively, you can cut cheese and grilled pineapple into small cubes and toss all ingredients together in a bowl and serve.