Grilled Pineapple Salad Recipe
This Grilled Pineapple Salad Recipe is a simple, healthy way to dress up grilled pineapple. It's also delicious as a side dish with grilled meat and fish.
Equipment
Ingredients
- 1 pineapple
- 2 cucumbers
- 200 g cherry tomatoes
- ½ red onion
- 1 red chilli, long
- ½ cup coriander, roughly chopped
- ½ cup mint, roughly chopped
- ¼ cup rousted peanuts
- 3 tbsp peanut butter
- 2 tbsp soy souce
- 1 tbsp rice vinegar
- 1 tbsp brown sugar
- 1 lime juiced
- 1 clove garlic, minced
- ½ tsp chilli, finely chopped, to taste
Instructions
prepare the salad
- Peel pineapple with a large sharp knife
- Then make shallow diagonal cuts and cut out all the eyes.
- Cut the pineapple into quarter wedges and remove core from pineapple.
- Slice pineapple wedges into 1.5-2 cm slices.
- Grill pineapple slices for 30-45 secs until getting a good char.
- Peel cucumber and then cut into long strips lengthwise. Then slice on a diagonal 1 cm batons.
- Cut cherry tomatoes in half.
- Thinly slice red onion into half moons.
- Cut long red chillies in half and deseed. Then slice into thin strips.
- Wash coriander and mint leaves well and roughly chop.
make the dressing
- Mince one garlic clove.
- In a food processor, add peanut butter, rice vinegar, lime juice, soy sauce, brown sugar, minced garlic, chopped chilli and water and blitz until a smooth paste.
- Adjust consistency to your liking with more water.
- Finely chop chilli to yield ½ teaspoon.
assembly
- In a large mixing bowl, place grilled pineapple, cucumbers, tomatoes, red onion, red chillis, half the roasted peanuts, coriander and mint together.
- Toss salad together.
- Tumble salad onto a large serving platter.
- Scatter remaining toasted peanuts on the top.
- Drizzle spicy peanut dressing over the top and serve.