Pat pineapple dry with paper towels. Combine sugar and red pepper in a small bowl; sprinkle pineapple evenly with sugar mixture. Place pineapple on grill rack coated with cooking spray; grill 4 minutes on each side or until golden. Cool completely; chop.
Place pineapple in a large bowl. Add lettuce and remaining ingredients; toss well. Serve immediately.
i did like the pineapple grilled. thinking that might be good on pancakes, even with the cayenne. added some edamame. used blue cheese dressing instead of the olive oil/lemon. served the avocado on the side, since i knew there would be leftovers. this would be a nice presentation for company.
Many guests have raved about this dish--what an unexpected and delightful mixture of tastes and textures. Also very versatile--it complements Asian and Spanish cuisines equally well. I'm making this with the fantastic Boca Dushi (Indonesian kebabs) tonight.
This salad was so fresh tasting. I was skeptic without a formal dressing. The avocado broke down alittle with the tossing to create a creamy texture that was delicious. I made this for lunch and it was perfectly filling!
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