Grilled Pineapple and Halloumi Salad with Mint

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Sweet grilled pineapple paired with salty halloumi cheese and fresh mint creates a vibrant and refreshing Mediterranean salad. This mediterranean-inspired salads (vegetarian) ready in about 20 minutes pairs halloumi cheese, sliced 1/2-inch thick, olive oil, fresh mint leaves, chopped into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 320 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 10 min Serves 4 Mediterranean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat a grill or grill pan over medium-high heat. Brush 1 small peeled pineapple sliced into 1/2-inch rings and 8 oz halloumi cheese slices with 2 tbsp olive oil to prevent sticking.
  2. Step 2: Grill the pineapple rings for about 3 minutes per side until grill marks appear and the fruit caramelizes. Grill halloumi slices for 2-3 minutes per side until golden and slightly softened.
  3. Step 3: In a large bowl, whisk together 2 tbsp lemon juice, 1 tsp honey, and 1/4 tsp black pepper to create a simple dressing.
  4. Step 4: Add 4 cups baby arugula, the grilled pineapple (cut into bite-sized pieces), and grilled halloumi (cut into cubes) to the bowl. Toss gently with 1/4 cup chopped fresh mint leaves and the dressing until evenly coated. Serve immediately.

Frequently asked questions

How long does Grilled Pineapple and Halloumi Salad with Mint take to make?

Total time is about 20 minutes (10 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Grilled Pineapple and Halloumi Salad with Mint?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Grilled Pineapple and Halloumi Salad with Mint?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Grilled Pineapple and Halloumi Salad with Mint for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Grilled Pineapple and Halloumi Salad with Mint vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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