Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Chunky pineapple salad

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Chunky pineapple salad

    • Preparation time: 15 minutes, plus standing
    • Cooking time: 5 minutes


     1 small pineapple
    Vegetable oil, for drizzling
    4 tbsp lime juice (about 2 limes)
    1 tbsp palm sugar
    4 tsp fish sauce
    1 shallot, thinly sliced
    1 cucumber
    1 red chilli, thinly sliced diagonally
    25g pack fresh mint, leaves only 
    28g pack fresh coriander, leaves only
    4 tbsp unsalted peanuts, roughly chopped


    1 Preheat the barbecue or griddle to high. Peel the pineapple, quarter and remove the core, then cut into slices. Lightly drizzle the pieces with oil then cook for 1–2 minutes each side until golden. Remove and set aside.

    2 Meanwhile, combine the lime juice, sugar and fish sauce in a large bowl, stirring until the sugar dissolves. Add the shallot and set aside at room temperature for 5 minutes.

    3 Cut the cucumber in half lengthways and remove the seeds with a teaspoon. Using a sharp knife, cut the cucumber into rough batons and add them with the remaining ingredients and the pineapple pieces to the bowl. Toss to combine before serving.

    Your recipe note

    Edit your recipe note


    Average user rating

    3 stars