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Grilled Mango and Pineapple Salad https://www.metro.ca/userfiles/image/recipes/Salade-mangues-ananas-grilles-2874.jpg PT10M PT06M PT16M
Preheat barbecue at medium. Place slices of pineapple, mango and cloves of garlic in a bowl. Add quartered onions, previously pricked with a skewer to keep the leaves from falling while cooking. Add lime juice and zest, honey, salt and if desired, dark rum, to the bowl of oil. Mix well, fully covering the fruit. Place the quartered onions and slices of mango and pineapple on the barbecue grill. Return vegetables to the bowl, undoing the onion quarters and cutting the slices of mango and pineapple into thick pieces. Add the fresh basil, check the seasoning and serve while still lukewarm.
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1/2 pineapple thickly sliced 2 mangos thickly sliced 4 cloves of garlic, chopped 1 red onion quartered 1/4 cup (60 mL) extra virgin olive oil 1 lime (juice and zest) 1 Tbsp. (15 mL) honey Salt to taste 2 Tbsp. (30 mL) dark rum (optional) 1/4 bunch of fresh basil
Grilled Mango and Pineapple Salad

Grilled Mango and Pineapple Salad

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  • Gluten-free
  • Lactose-free
4
servings
0:10
Preparation
0:06
COOKING
0:16
TOTAL TIME

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Ingredients

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  • 1/2
    pineapple thickly sliced
  • 2
    mangos thickly sliced
  • 4
    cloves of garlic, chopped
  • 1
    red onion quartered
  • 1/4 cup
    (60 mL)
    extra virgin olive oil
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    BERTOLLI OLIVE OIL

    BERTOLLI OLIVE OIL

    $4.99 ea.

    500 ml SELECTED VARIETIES


  • 1
    lime (juice and zest)
  • 1 Tbsp.
    (15 mL)
    honey

  • Salt to taste
  • 2 Tbsp.
    (30 mL)
    dark rum (optional)
  • 1/4
    bunch of fresh basil
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    BASIL PLANT

    BASIL PLANT

    $6.99 ea.

    9"


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Preparation

Preheat barbecue at medium.

Place slices of pineapple, mango and cloves of garlic in a bowl. Add quartered onions, previously pricked with a skewer to keep the leaves from falling while cooking.

Add lime juice and zest, honey, salt and if desired, dark rum, to the bowl of oil. Mix well, fully covering the fruit.

Place the quartered onions and slices of mango and pineapple on the barbecue grill.

Return vegetables to the bowl, undoing the onion quarters and cutting the slices of mango and pineapple into thick pieces. Add the fresh basil, check the seasoning and serve while still lukewarm.

Source : Metro

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