Salads

Grilled Pineapple And Peanut Salad


There’s nothing better than sweet and sour Asian inspired dish, is there? Well for me, asian cuisine is comfort food in a bowl. I love making cuisine inspired or ingredient inspired dishes, especially when it is a fruit like pineapple which is generally restricted to the dessert area of cooking. A grilled pineapple salad with a sweet and sour dressing is something that I’d prefer to eat often. 🙂

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To be honest I’m not much of a pineapple fan, maybe because of it’s texture or maybe I just don’t like it in the raw form. Whereas the grilled version of this fruit is extremely tasty and grilling brings out the natural sweetness of the pineapple without adding any sugar.

Coming to the dressing, the tamarind provides the perfect hint of sourness and the brown sugar has a depth of flavour which binds together the entire dressing with its sweetness.

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Ingredients: (Serves 4 people)
  • Romaine lettuce- 2 heads
  • French beans- 8 to 10 (optional)
  • Cherry tomatoes- 6 to 8; halved
  • Fresh pineapple- 10 to 12 half hemisphere 1/2 inch slices
For Tamarind Dressing:
  • Thick tamarind puree- ½ cup
  • Apple juice- 4 tablespoons
  • Brown sugar- 1 ½ tablespoons
For Garnish:
  • Fried shallots- ½ cup
  • Toasted peanuts- ¼ cup
  • Coriander leaves- ¼ cup
  • Mint leaves- ¼ cup
Method:

Trim the ends of the French beans and blanch in hot boiling water for about 5-6 minutes, drain and place in ice water. Heat a grill pan or skillet till smoking hot. Place the hemispheres of pineapple and grill for 2 minutes on each side or until slightly tender but not overcooked and mushy.

Wash, drain and pat dry the lettuce heads. Tear into bite-size pieces. Add the lettuce, beans, tomatoes and pineapple to a bowl.

For Tamarind Dressing:

Add all ingredients for the dressing into a container, close it and shake well till the sugar completely dissolves.

To Assemble:

Just before serving, add the dressing to the salad and mix well. Place on the serving plate, garnish with toasted peanuts, fried shallots, coriander and mint.

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Serve 🙂

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