Grilled Pineapple and Avocado Noodles

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5 from 1 vote

Grilled Pineapple and Avocado Noodles

This is PERFECTION for a hot summer day. Bursting with fresh summer flavours and light enough to not weigh you down.
My Notes:
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Meal Type: dinner, Lunch
Special: 30 Minutes or Less, Gluten-Free, Oil-Free, Seasonal (Hot Weather), Soy-Free
Tool: barbecue, Stove
Ingredient: Apples, Avocado, Noodles
Servings: 4 servings
Calories: 235kcal
Ingredients
  • 3 slice(s) pineapple , 3/4 inch thick (about half of a pineapple)
  • 1 1/2 avocados cut in half with pit removed
  • 1 red pepper chopped (about 1 cup)
  • 1/2 red onion chopped (about 1/2 cup)
  • 1 handful(s) fresh cilantro chopped ( 1/2 cup)
  • 1/2 lime juiced (about 1 tablespoon)
  • 1 clove(s) garlic minced
  • 1/2 jalapeño minced (or to taste)
  • 1/4 teaspoon(s) salt
  • 1/4 teaspoon(s) pepper
  • 200 g rice noodles (or sub other noodle of choice)
Instructions
  • Grill the pineapple slices and avocado halves. I don't have a BBQ so I used a grill pan, but if you have a BBQ go for that because the flavour will be even better! Grill for a few minutes on each side of the pineapple until grill marks are formed. Do the same with the avocado, only grilling on face side down.
  • Prepare the veggies by chopping up the 3 pineapple slices, 3 halves of avocados. Add that to a large bowl with the red pepper, red onion, cilantro, lime juice, garlic, japaleno, salt, and pepper.
  • Prepare the Shirataki noodles according to the package directions. You can choose to serve the noodles hot or cold, both are great, but I choose to serve them cold. Drain and rinse with cold water to cool the noodles. Toss the noodles with the veggies and serve with an extra slice of pineapple and a grilled avocado half for garnish.
Notes
If you are using the canned pineapple slices they are a bit smaller, so I would use 4 to 5 slices
Nutrition
Calories: 235kcal
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