Quick, flavourful, and perfect for a light midweek meal or zesty side

A vibrant vegetarian recipe with smoky grilled achiote halloumi paired with a juicy tomato and pineapple salad.

Prep Time: 15 mins
Cook Time:  10 mins
Serves: 3 – 4 
Difficulty: easy
Ideal for: midweek meal, barbecue, side dish

A Burst of Sunshine on a Plate

There’s something magical about the moment achiote paste hits the grill — the deep red hue caramelizes into a smoky, citrusy crust that clings to whatever it touches. Pair that with the salty squeak of halloumi and the tropical sweetness of pineapple, and you’ve got a dish that sings of sunshine and summer evenings.

This Grilled Achiote Halloumi with Tomato & Pineapple Salad is an ode to bold colour and bright flavour.

A recipe I found in Thomasina Miers Mexican Cookbook and have fallen in love with.

It’s quick to make, vegetarian, and perfect for a BBQ or an easy weeknight dinner. The contrast — smoky, salty, tangy, and sweet — is everything you want on one plate.

Why You’ll Love Grilled Achiote Halloumi with Tomato & Pineapple Salad

  • Vibrant Flavours: Achiote gives the halloumi a rich, earthy flavour with hints of garlic and citrus.
  • Quick & Easy: Ready in under 30 minutes.
  • Perfectly Balanced: The grilled cheese meets a juicy, refreshing salad for a stunning flavor contrast.
  • Vegetarian BBQ Star: Ideal for summer cookouts or a simple indoor grill night.

Recipe: Grilled Achiote Halloumi with Tomato & Pineapple Salad

Ingredients

For the Halloumi

  • 250g halloumi, sliced into 1 cm-thick pieces
  • 2 tbsp achiote paste (annatto paste)
  • 1 tbsp olive oil
  • 1 clove garlic, minced
  • Juice of ½ lime

For the Salad

  • 1 cup fresh pineapple, diced
  • 1 cup cherry tomatoes, halved
  • ½ small red onion, finely sliced
  • 1 small red chili, finely chopped (optional)
  • A handful of fresh cilantro (or mint), chopped
  • Juice of ½ lime
  • 1 tbsp olive oil
  • Salt and pepper, to taste

To Serve

  • Warm tortillas or flatbread (optional)
  • Extra lime wedges

Instructions

  1. Prepare the Marinade:
    Mix the achiote paste, olive oil, garlic, and lime juice in a small bowl until smooth.
  2. Marinate the Halloumi:
    Brush both sides of the halloumi slices with the achiote mixture. Let sit for 10–15 minutes while preparing the salad.
  3. Make the Salad:
    In a large bowl, combine pineapple, cherry tomatoes, red onion, chili, cilantro, lime juice, olive oil, salt, and pepper. Toss gently and set aside.
  4. Grill the Halloumi:
    Heat a grill pan or BBQ to medium-high. Grill the halloumi slices for 1–2 minutes per side until golden and lightly charred.
  5. Assemble and Serve:
    Serve the grilled halloumi over the salad. Drizzle with olive oil and a squeeze of lime. Enjoy immediately.

Notes & Variations

  • No Achiote Paste? Try smoked paprika + orange juice for a quick substitute.
  • Make It Vegan: Swap halloumi for firm tofu and marinate for 30–40 minutes.
  • Add Creaminess: A spoonful of avocado or coconut yogurt dressing pairs beautifully.

For more great sides, visit Part ll: Sensational veggie sides