A salad unlike any other, this pineapple, chilli and mint extravaganza is perfect for a summer's eve.






Skill level

Average: 3.1 (120 votes)


  • 1 pineapple, peeled, cut into 3 cm chunks
  • 1 tbsp brown sugar
  • 1 telegraph cucumber, cut into wedges
  • 2 cups mint leaves
  • 1 red onion, thinly sliced
  • 1 red chilli, thinly sliced
  • chopped roasted peanuts, to serve


Spicy peanut dressing

  • 1 long red chilli chopped
  • 2 limes, zested, juiced
  • 75 g (½ cup) roasted peanuts
  • 2 garlic cloves, chopped
  • 1 tbsp rice vinegar
  • 2 tsp caster sugar
  • 160 ml (⅔ cup) vegetable oil

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


To make the dressing, process all ingredients in a food processor to a thick, smooth consistency. Season with salt and set aside.

Place pineapple on an oven tray, scatter with sugar and grill on high for 5 minutes or until dark and caramelised. Cool slightly.

Arrange pineapple, cucumber, mint leaves and onion on a serving plate. Scatter with sliced chilli and chopped roasted peanuts. Season, then serve drizzled with dressing.


Photography Chris Chen