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Recipe Summary

prep:
20 mins
grill:
1 min
total:
21 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, combine pineapple, honeydew, strawberries and sugar; toss lightly to coat.

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  • For a charcoal grill, grill pineapple and honeydew melon on the rack of an uncovered grill directly over medium coals for 1 to 2 minutes or until fruit is lightly browned with grill marks, turning to brown evenly. Place strawberries in a grill basket that has been lightly coated with nonstick cooking spray; grill for 1 to 2 minutes or until heated through, stirring occasionally*. (For a gas grill, preheat grill. Reduce heat to medium. Place fruit on grill rack over heat. Cover; grill as above.) Cut pineapple into quarters, if you like. Transfer fruit to 8 chilled salad plates. Sprinkle with basil. Serve with Honey Greek Yogurt Sauce. Makes 8 side-dish salads.

Tips

To make basil chiffonade, stack fresh basil leaves. Starting at a long edge, roll the leaves up. With a sharp knife, slice the roll crosswise into thin strips.

Nutrition Facts

160 calories; fat 1g; cholesterol 1mg; carbohydrates 40g; insoluble fiber 3g; protein 3g; vitamin a 194.4IU; vitamin c 78.5mg; sodium 33mg; calcium 70.7mg; iron 0.7mg.
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