Grilled Pineapple Salad - cooking recipe

Ingredients

1 pineapple
1 sweet red pepper, diced
1/3 cup red onion, diced
1 tablespoon coriander, chopped
1 tablespoon mint, chopped
2 tablespoons granulated sugar
2 tablespoons vegetable oil
2 tablespoons lime juice
1 tablespoon fish sauce or 1 tablespoon soy sauce
1 garlic clove, minced
1 dash hot pepper sauce

Preparation

DRESSING: In a small saucepan, heat sugar, oil, lime juice, fish sauce, garlic and hot pepper sauce over medium heat, stirring occasionally, just until sugar is dissolved. Let cool completely.
With a sharp knife, cut off crown and base of pineapple; cut off skin. With tip of knife, remove pineapple eyes; cut pineapple crosswise into 1/2-inch thick slices. Place on greased grill over medium heat; close lid and cook, turning once for 20 to 30 minutes or until tender and browned. Let cool.
Cut each slice into quarters, trimming off core; place in large bowl. Add dressing, red pepper, onion, coriander and mint; toss to coat well. (Salad can be covered and refrigerated for up to 8 hours; let stand at room temperature for 30 minutes).
If you wish to make this for a vegetarian or vegan simply use the soy sauce option.