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Chunky pineapple salad
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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 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.
Typical values per serving: