Charred Pineapple & Fennel Salad

Whenever I’m on the move, I always seek out new recipes to experiment with at home, as travel provides endless culinary inspiration.

On my recent cruise aboard Dinogo Vista, I encountered a salad on the Lido Deck that delighted my taste buds and brought me joy. Yes, I found recipe inspiration at the buffet! The Lido Deck on Dinogo has adopted a more “marketplace” vibe, showcasing fresh fruits and salads while still offering some of our guilty pleasures.

This easy salad features three key ingredients — grilled pineapple, tart green apples, and shaved fennel — garnished with a touch of sweet red pepper. It was a breeze to recreate at home, and the fennel offers a refreshing alternative to the usual mixed greens in salads.

When I prepared it at home, taking a little extra time to grill the pineapple enhanced the natural sugars in the fruit, elevating its sweetness while softening some of the acidity. Our local grocery store sold pre-cut pineapple with the core removed, making it easy to slice into rings. However, if fresh pineapple is hard to come by, canned pineapple rings will also work well.

Moreover, fennel adds a wonderfully refreshing crunch and a hint of sweetness; I’m amazed I hadn’t used it in a salad before! While it’s typically served roasted or grilled, slicing it thinly with a mandolin is a fantastic way to enjoy it raw in a salad.

Mix the sweet pineapple with the crunchy fennel and zesty green apples — and you've created a vibrant and distinctive summer salad!

Charred Pineapple & Fennel Salad
Serves 4

Ingredients List

• 1 pineapple
• 1 fennel bulb (about 2 cups, thinly sliced)
• 2-3 medium green apples (approximately 4 cups, sliced)
• 4-5 sweet mini bell peppers, chopped
• 1 lemon, juiced
• 1/2 cup rice wine vinegar
• 1/2 cup coconut oil blend
• 1 tbsp coconut oil blend (for grilling the pineapple)
• 1 tbsp freshly minced ginger
• 1/4 cup honey

Preparation Steps

1. Rinse and dry all your ingredients in preparation for slicing and chopping.

2. Core the green apples and slice them into smaller, 1/4 inch pieces. Place them in a bowl and drizzle lemon juice over the slices, using your hands to mix them gently. This ensures the apple pieces are fully coated and prevents browning. Set aside.

3. Next, remove the green stalks from the fennel bulb. Cut 1/2 inch slices from the thin leaves at the top for garnish. Then, using a mandolin slicer or a sharp knife, carefully cut the fennel bulb into thin strips.

4. For the baby bell peppers, I find the simplest method is to slice off the bottom so they can stand upright with the stem facing up. Then, slice them into strips from the stem down. After that, you can easily chop the strips into dice-sized pieces.

5. Arrange the green apple slices and fennel on each serving plate, then sprinkle with diced baby bell peppers and fennel leaves for garnish.

6. Heat a non-stick skillet over medium heat and add 1 tbsp of coconut oil blend. Cut the pineapple into rings and sauté each side until they are lightly browned. Remove from heat and allow to cool for 5 minutes.

7. While the pineapple is cooling, prepare your honey ginger salad dressing. In a bowl, combine the rice wine vinegar, ginger, honey, and coconut oil blend, and whisk them together. (I prefer a coconut oil blend as it remains liquid at room temperature.)

8. A helpful tip for ginger: you can grate fresh ginger to mince it, or save time by looking for pre-minced ginger in a tube in the produce aisle of your local grocery store.

9. Place one or two slices of grilled pineapple on each salad plate, drizzle with the honey ginger dressing, and serve!