Pineapple salad with sweet chilli dressing

This refreshing pineapple salad combines the natural sweetness of pineapple and mango with the crisp texture of bell peppers, all brought together under the zesty embrace of a homemade sweet chili dressing.

Preparation

• Cut the flesh out of the pineapple and chop it into small cubes.
• Finely chop the red onion.
• Remove the seed pods from the bell peppers and chop the flesh into small pieces. Also chop the mango into small cubes.
• Roughly chop the cilantro.
• In a large bowl, mix the sweet chili sauce and olive oil together. Squeeze the garlic clove above it and mix through the dressing. Season with pepper and salt.
• Then add the vegetables and fruit to the dressing in the bowl and mix together. Then mix in the cilantro.
• Scoop the pineapple-pepper salad into the two pineapple halves and serve immediately.

Tips from the author

These Tatayoyo bell peppers are not your ordinary variety; they boast a taste reminiscent of the rich, fruity flavors found in wild peppers, infused with many flavor components from tropical fruits. Their unique profile makes them perfect for raw consumption, adding a crisp, vibrant burst to any dish.