Ingredients
- 1 pineapple
- 1 red onion
- 4 Tatayoyo’s (or snack peppers)
- 1 red bell pepper
- 1 mango
- cilantro
Dressing ingredients
- 1 clove of garlic
- 2 tbsp sweet chilli sauce
- 2 tbsp olive oil
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.