Meals and Courses

Pineapple and Mint Salad

cook 10 mins
  • 1 ripe pineapple
  • 3 tablespoons chopped mint
  • grated rind and juice of 1 lime
  • 1 red chilli, deseeded and finely chopped (optional)
  • Cut the top and base off the pineapple. Hold the pineapple firmly, resting it on the cut base. Slice off the skin, working from top to bottom, removing any brown ‘eyes’. Cut into quarters lengthways, remove the tough central core and cut into cubes.
  • Place in a large bowl and stir in the mint, lime rind and juice and chilli, if using. Stir well to combine and serve immediately.
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