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Charred Pineapple & Mango Salad

Charred Pineapple & Mango Salad


1 pineapple, skin removed, halved length ways and cut into 3 cm wide lengths

1 mango, peeled, cored and cut into 2 cm cubes

½ red capsicum, finely chopped

4 spring onions, finely sliced

½ bunch mint, finely chopped

½ bunch coriander, leaves picked

Juice and zest of a lime

2 tsp runny honey

1 tsp sesame oil

2 tbsp extra virgin olive oil

Gewürzhaus Chilli Salt


Heat a non-stick pan or on a barbeque on HI heat.

Sear the pineapple until charred and lightly blackened, then slice into 2cm pieces.

Place in a bowl with the mango, capsicum, spring onion and herbs, and set aside.

In a small bowl, whisk the lime juice and zest, honey, sesame oil, olive oil and ½ teaspoon of salt to taste. Pour over the salad ingredients and toss to combine.

To serve

Serve with extra chilli salt, if desired. Delicious as a side with barbequed chicken.