Grilled Pineapple Cucumber Salad with Peanut Dressing
Grilled sweet pineapple with fresh crunchy cucumber layered with a spicy peanut dressing takes this Asian salad to the next level of deliciousness. It is perfectly refreshing and so easy to make. A wonderful side dish for BBQs, potlucks and summer parties.
Peel pineapple with a large sharp knife Then make shallow diagonal cuts and cut out all the eyes.Cut the pineapple into quarter wedges and remove core from pineapple. Slice pineapple wedges into 1.5-2 cm slices. Grill pineapple slices for 30-45 secs until getting a good char.
Peel cucumber and then cut into long strips lengthwise. Then slice on a diagonal 1 cm batons.
Cut cherry tomatoes in half.
Thinly slice red onion into half moons.
Cut long red chillies in half and deseed. Then slice into thin strips.
Wash coriander (coriander) and mint leaves well and roughly chop.
Salad Dressing
Mince one garlic clove.
In a food processor, add peanut butter, rice vinegar, lime juice, soy sauce, brown sugar, minced garlic, chopped chilli and water and blitz until a smooth paste.
Adjust consistency to your liking with more water.
Finely chop chilli to yield ½ teaspoon.
Assembly
In a large mixing bowl, place grilled pineapple, cucumbers, tomatoes, red onion, red chillies, half the roasted peanuts, coriander (coriander) and mint together.
Toss salad together.
Tumble salad onto a large serving platter.
Scatter remaining toasted peanuts on the top.
Drizzle spicy peanut dressing over the top and serve.
Video
Notes
Do not overcook the pineapple on the grill. Lightly charred pineapple is sufficient for this salad.
If fresh pineapple is not readily available, you can use frozen pineapple. Thaw the pineapple first and then grill.
Canned pineapple could potentially work, but ones in juice, not syrup. Canned pineapple may not need as much time on grill before it starts to break apart.