Grilled Fruit Salad

Servings 7 -8 servings


  • 1 pineapple skinned, cored, and cut into rings approx. 1/2"-thick
  • 1/2 of a large watermelon cut into large, rind-less 1"-thick slices (or approx.)
  • 2 tbsp olive oil
  • 1/2 cup sweetened coconut flakes
  • 1/2 pint 1 cup blueberries
  • 1/2 cup honey approx. 1 tbsp per serving


  • Preheat your grill to high heat. While grill is preheating, prepare and cut pineapple and watermelon.
  • Once fruit is cut and grill is heated to high, turn off middle burners (the ones you will be placing the fruit over) and turn the other burners down to medium heat.
  • Brush olive oil onto both sides of the pineapple and watermelon slices and place fruit on the middle grill grates. Close the cover of the grill, and let fruit cook for 3-4 minutes.
  • Check underside of fruit for grill lines, and flip once visible. Grill other side of the fruit for approximately 3-4 minutes as well.
  • Once grill lines appear on the other side of the fruit, remove and let cool on a wire rack. To speed the cooling process up, I placed fruit in the refrigerator.
  • While fruit is cooling, preheat oven to 350°F. Once oven has preheated, place coconut flakes in a single layer on an ungreased baking sheet and bake for about 3-4 minutes, or until coconut becomes just fragrant and lightly browned. Remove pan from oven and place toasted coconut on a plate or separate bowl to cool.
  • Once fruit and coconut have cooled, slice watermelon and pineapple into small chunks and place in bowls along with blueberries. Drizzle honey over top of fruit and sprinkle with toasted coconut flakes.


When checking fruit for grill lines, you want to make sure you keep the grill cover open for only as long as it takes you to check or flip the fruit. Keeping it open for any longer will risk cooling the grill off more than you'd like.
If not serving immediately, store fruits in refrigerator separately, pre-honey drizzle, and assemble just before serving.