Grilled Mango and Pineapple Salad

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• 10 ounce romaine lettuce
  Ingredient note

  Source: 1 (10-ounce) package romaine lettuce
• 1 each pineapple
  Ingredient note

  Source: 1 pineapple
• 2 each large mangos
  Ingredient note

  Source: 2 large mangos
• ½ cup chopped macadamia nuts
  Ingredient note

  Source: ½ cup chopped macadamia nuts
• ⅓ cup flaked coconut
  Ingredient note

  Source: ⅓ cup flaked coconut
• 2 each chopped green onions
  Ingredient note

  Source: 2 chopped green onions
• 1 each diced red bell pepper
  Ingredient note

  Source: 1 diced red bell pepper
• ⅓ cup pineapple juice
  Ingredient note

  Source: ⅓ cup pineapple juice
• 2 tablespoons olive oil
  Ingredient note

  Source: 2 tablespoons olive oil
• 2 tablespoons red wine vinegar
  Ingredient note

  Source: 2 tablespoons red wine vinegar
• 1 tablespoon honey
  Ingredient note

  Source: 1 tablespoon honey
• 1 tablespoon granulated sugar
  Ingredient note

  Source: 1 tablespoon granulated sugar
• ½ teaspoon salt
  Ingredient note

  Source: ½ teaspoon salt

1. Preheat an outdoor grill for high heat, and lightly oil grate with olive oil. In a large bowl add 1 (10-ounce) package romaine lettuce.
2. Grill 1 pineapple for 2 to 3 minutes per side, or until heated through and grill marks appear.
3. Slice 2 large mangos into 2 pieces and grill until heated through about 3-4 minutes or until grill marks appear.
4. Stand the pineapple up and slice off the skin. Carefully slice downward in long vertical strips. Cut the strips into smaller pieces. Chop the mangoes into smaller pieces and then add the pineapple and mangoes to the salad.
5. In a medium sized skillet over medium heat, add the ½ cup chopped macadamia nuts and ⅓ cup flaked coconut. Stirring frequently, cook about 3-5 minutes until it turns golden in color. Remove from heat and add to the salad. Add 2 chopped green onions and 1 diced red bell pepper to the salad and toss until combined.
6. In a medium sized bowl add the ⅓ cup pineapple juice, 2 tablespoons olive oil, 2 tablespoons red wine vinegar, 1 tablespoon honey, 1 tablespoon granulated sugar and ½ teaspoon salt. Whisk until combined.
7. Pour desired amount over the salad and toss to coat in the dressing. Serve immediately.