Ingredients

The following ingredients have 4 Servings
  • 1 pineapple, peeled, spiky top left on
  • ¼ red cabbage
  • 1 long green chilli
  • 1 small red onion
  • 1 bunch coriander
  • 1 lime, zest and juice
  • 1 tsp soy sauce
  • 3 tbsp extra-virgin olive oil
  • salt flakes

Instruction

  • <p>1. Preheat a barbecue or char-grill on high then cook the whole pineapple on all sides, it should take four to five minutes.&nbsp;Set aside to cool.</p> <p>2.<b>&nbsp;</b>Cut off the top, cut the pineapple lengthways into quarters, cut out the core then chop into small pieces or more roughly&nbsp;into two-centimetre-long pieces. Put them&nbsp;in&nbsp;a large bowl.</p> <p>3.&nbsp;Finely slice the cabbage, chilli and onion, and add to the bowl with the coriander, lime zest and juice, soy sauce and oil. Season with salt and toss to combine.</p> <p>Serve with the Blue Ducks' <a href="https://www.goodfood.com.au/recipes/jerk-quail-recipe-20170320-gv2nph" target="_blank">jerk quail</a> or Adam Liaw's <a href="https://www.goodfood.com.au/recipes/twostep-jerk-chicken-20170410-gvia15" target="_blank">two-step jerk chicken</a>.</p>