Grilled Pineapple with Green & Gold Salad Avocado, Mango, Baby Cos & Coconut Lime Dressing
  • Calories: 180
For something a little different on the barbecue, why not give grilled pineapple a try? Char-grilled, pineapples taste amazing – sweet, sticky and smokey! Served with a green and gold salad full of mango, avocado, cucumber and mint - a whole bunch of deliciousness!
  • 1 of Pineapple
  • 1 Small Bunch of Mint
  • 1 160g Pack of Coconut Milk
  • 1 of Avocado
  • 2 of Lebanese Cucumber
  • 1 of Red chilli
  • 12 of Wooden Skewers 10in
  • 1 of Lime
  • 1 150g Pack of Baby Cos Leaf
  • 10 g of Palm Sugar
  • 1 of Mango

Prepare Ingredients:

If using a BBQ, preheat now. Soak skewers in water. Remove mango cheeks and gently score flesh, using a spoon to scoop out. Do the same with the avocado (discarding the pits). Pick mint leaves and roughly chop (discarding stems). Finely chop/grate palm sugar. Zest lime and cut into wedges. Trim cucumber and thinly slice on an angle. Thinly slice chilli.

Skewer Pineapple:

Cut pineapple lengthways into quarters. Remove core. Cut each quarter into three long wedges (about 2cm thick). Thread onto skewers. Brush skewers with a little oil and add pineapple skewers to the BBQ. Cook, turning occasionally, for about 6 minutes, or until charred. Remove.

Make Dressing:

Combine coconut milk, palm sugar (to taste), lime zest and juice (to taste) and 12 of the chopped mint in a jug (or screw top jar) and mix well to combine and until palm sugar has dissolved. Taste and adjust seasoning as necessary.

Combine Salad:

In a large serving bowl, combine baby cos, mango, avocado, cucumber, remaining mint and chilli and toss well.

You Plate It:

Spoon half the dressing over salad. Serve pineapple skewers alongside with remaining dressing. Enjoy!