Strips of grilled pineapple and zucchini with herbs on top of white plate, with pastry brush to right.

Grilled Pineapple Zucchini Salad with Balsamic Dressing

Make the best of the BBQ season with this delicious Grilled Pineapple Zucchini Salad - zesty and refreshing, it's also gluten free and suitable for vegans!
Course Lunch, Salad
Cuisine International
Keyword pineapple, salad, zucchini
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Author Monika Dabrowski


  • 2 zucchinis cut lengthways into 4 strips (each)
  • 1 pineapple sliced, skin removed
  • 2 tablespoons fresh basil finely chopped
  • 1 garlic clove finely chopped
  • 3 tablespoons olive oil plus more for coating the pineapple and zucchini
  • 1.5 tablespoon balsamic vinegar
  • Salt and pepper to taste


  • Heat up a griddle pan, brush the zucchinis with a little oil and grill for 3-4 minutes over a medium/high heat turning them over a few times.  Transfer into a strainer and leave for a few minutes until the excess water has drained (this may not be necessary if you haven't grilled the zucchinis for too long). Chop into chunks (optional) and set aside.
  • Brush the pineapple slices with a little oil and grill in a griddle pan for 2 minutes on each side.  Set aside for several minutes and drain off excess water (if necessary).  Chop the pineapple (optional).
  • Fry the garlic for a couple of minutes using 1 tablespoon of oil, not allowing it to brown. Transfer into a bowl, add the oil and balsamic vinegar.  Combine the zucchini and pineapple, drizzle over the dressing, add the basil, season and serve!


You can prepare the balsamic dressing in advance and refrigerate until you are ready to use it. 


Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg