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Pina-kale-ada juice

Recipe by:Chef/Owner Jonathon Rollo
Greenleaf Gourmet Chopshop, Beverly Hills


  • Grilled pineapple
    2 tbsp. dark honey
    1 tbsp. fresh lime juice
    1 tsp. olive oil
    1 tsp. ground cinnamon
    1 ripe pineapple, cut into 1/2-inch slices
  • To serve
    1/2 bunch kale, stems removed (1 to 2 cups kale)
    1 apple
    1 tsp. lemon


For grilled pineapple: In a small bowl, combine honey, lime juice, olive oil and cinnamon. Whisk to blend. Set aside.

Prepare a hot fire in a charcoal grill or heat gas grill. Lightly coat grill rack with cooking spray. Position cooking rack 4 to 6 inches from flame.

Lightly brush pineapple with marinade. Grill or broil, turning once and basting once or twice with remaining marinade until tender and golden, about 3 to 5 minutes on each side. Let cool before adding to juicer/blender for juice recipe.

To serve: Combine 2 cups grilled pineapple, kale, apple and lemon juice in a juicer or blender, and enjoy!

Serves 1

Califonia Bountiful