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5 from 1 vote

Pineapple Salad with Crispy Prosciutto

Look no further than this pineapple salad to jazz up your summer barbecue, paired with salty prosciutto and minty maple vinaigrette – a mouthwatering way that helps you lose weight.
Prep Time15 mins
Cook Time15 mins
Total Time40 mins
Course: Salad
Cuisine: Australian
Keyword: Intermediate
Servings: 4 as a side
Calories: 344kcal


  • Salad Spinner
  • Barbecue or Char Grill Pan
  • High Speed Blender or Small Food Processor


For the salad...

  • 100 grams mixed lettuce leaves (approximately 3 cups)
  • 500 grams pineapple (approximately ½ a medium pineapple)
  • 12 slices prosciutto (approximately 200 grams)
  • Sea salt & cracked black pepper

For the vinaigrette...

  • cup olive oil (extra virgin)
  • ¼ cup white wine vinegar
  • cup fresh mint leaves
  • 1 tbsps maple syrup


To grill the prosciutto…

  • Preheat your oven to 180°C (350°F). Line a baking tray with baking paper.
  • Place the prosciutto slices in a single layer on your tray but don't overcrowd as they won’t crisp properly, cook for 10-15 minutes until they are crispy
  • When done and cool, use kitchen paper to absorb the oil, then crumble into medium pieces.

To grill your pineapple…

  • Trim your pineapple and cut it into bite sized wedges.
  • Preheat your barbecue or char-grill pan to a medium heat.
  • Then grill your pineapple chunks until they become golden brown with a slight char.
  • For your barbecue you will need to use the flat plate to do this.
  • For your char-grill pan, do it in batches and do not overcrowd the pan they will stew and won't can get a nice char.

To make the mint maple vinaigrette…

  • Wash your mint leaves and pat dry, then place in a small food processor or high-speed blender with the remaining vinaigrette ingredients and blitz until combined.

To make up the salad…

  • Wash the salad leaves and either pat or spin dry in a salad spinner to remove excess water. Transfer to a large mixing bowl.
  • Add your grilled pineapple and your crumbled prosciutto (keep 1-2 tablespoons aside to use as a garnish).
  • Season with salt and pepper, pour over your vinaigrette then toss until well combined.
  • Arrange the salad in a salad bowl, scatter the reserved prosciutto on top and serve immediately.


Calories: 344kcal | Carbohydrates: 21g | Protein: 4g | Fat: 28g | Saturated Fat: 6g | Cholesterol: 16mg | Sodium: 170mg | Potassium: 265mg | Fiber: 2g | Sugar: 16g | Vitamin A: 2083IU | Vitamin C: 65mg | Calcium: 40mg | Iron: 1mg