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
- Prepare the Marinade:
Mix the achiote paste, olive oil, garlic, and lime juice in a small bowl until smooth. - Marinate the Halloumi:
Brush both sides of the halloumi slices with the achiote mixture. Let sit for 10–15 minutes while preparing the salad. - 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. - 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. - 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