Caramelised Pineapple Salad

We are lucky to have affordable tropical fruit on the side of the road and at our markets. Pineapples can be picked up for a $1. This inexpensive salad will add colour to any table at a bbq. The caramelised pineapple salad can be served warm or cold – it keeps well in the fridge.

Author: Lizzie Moult

Recipe type: salad

Serves: 4-6

Ingredients

2 tbsp coconut oil
1 pineapple, cut into chunks
1 tsp of coconut sugar
¼ tsp chili powder
Leafy greens, rocket, spinach, lettuce
¼ cup cabbage, shredded
A few stalks of coriander, roughly chopped
2 tablespoons of fried shallots

Instructions

In a large heavy based fry pan, melt the coconut oil on a medium heat. Add the pineapple and sprinkle over the sugar, allow the pineapple to caramelise in the pan. Stir occasionally to stop from sticking checking the colour of the pineapple. You are looking for it to be a dark caramel colour. Once the colour has changed add the pinch of chili powder and evenly coat then remove from the heat.
In a large salad bowl place the leafy green, topped off with shredded cabbage. Add the caramelised pineapple and sprinkle over the coriander and fried shallots. Serve immediately.