Pineapple is not just for fruit salads — use it in your next savory summer dish. Fresh pineapple adds colour and flavour to barbecued meats and I love it with my shredded beef nachos. Add as much chilli as you can handle . . . you can use tinned pineapple at a push, but it’s much better fresh.
Makes: 2 cups
Takes: 10 minutes to prep
Vegetarian | Vegan | Paleo | Dairy-free | Gluten-free
500g fresh pineapple, peeled, cored and diced
1⁄2 telegraph cucumber, deseeded and diced
1 small red onion, diced 1 clove garlic, crushed
handful fresh coriander leaves, roughly chopped
1 fresh red chilli, deseeded and finely chopped
zest and juice of 1 lime
salt and freshly ground black pepper
Method: Place the pineapple, cucumber, red onion, garlic, coriander and chilli in a bowl, and mix to combine. Add the lime zest and juice, and season to taste with salt and pepper.