Grilled Pineapple and Jicama Salad with Chili-Lime Dressing

By AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A refreshing salad combining sweet grilled pineapple and crunchy jicama tossed in a zesty chili-lime dressing. This Mexican-inspired Easter recipe (vegetarian), ready in about 25 minutes, pairs jicama, peeled and cut into matchsticks, fresh lime juice, honey for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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: 15 min Cook: 10 min Serves 4 Mexican cuisine 180 cal/serving

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Ingredients

1 medium fresh pineapple, peeled and sliced into 1/2-inch rings
2 cups jicama, peeled and cut into matchsticks
3 tbsp fresh lime juice
1 tbsp honey
1 tsp chili powder
1/2 tsp salt
2 tbsp olive oil
1/4 cup fresh cilantro, chopped
1/4 cup toasted pumpkin seeds

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Instructions

Step 1: Preheat a grill or grill pan to medium-high heat. Lightly brush 1 medium peeled pineapple sliced into 1/2-inch rings with 1 tbsp olive oil. Grill for 3-4 minutes per side until grill marks appear and pineapple is caramelized. Remove and let cool, then chop into bite-sized pieces.
Step 2: In a large bowl, combine 2 cups peeled and matchstick-cut jicama with the chopped grilled pineapple.
Step 3: In a small bowl, whisk together 3 tbsp fresh lime juice, 1 tbsp honey, 1 tsp chili powder, 1/2 tsp salt, and 1 tbsp olive oil until smooth.
Step 4: Pour the chili-lime dressing over the pineapple and jicama mixture and toss to coat evenly.
Step 5: Garnish the salad with 1/4 cup chopped fresh cilantro and 1/4 cup toasted pumpkin seeds before serving chilled or at room temperature.