Pineapple and Mango Salad

This salad takes our traditional love for savoury/sweet combinations to another level. Lightly grilling pineapple brings out the sweetness. A fruity salad always goes down well with grilled chicken.


  • 1 pineapple, sliced into rings and lightly grilled
  • 1 pillow pack of assorted salad leaves
  • 8 piquanté peppers, sliced into rings
  • 1 just ripe mango, peeled and sliced into long strips
  • 1 red onion, sliced into wedges and then separated into leaves
  • ¼ cup (60 ml) cashew or macadamia nuts, dry roasted in a non-stick pan
  • Ina Paarman’s Lime & Coriander Salad Dressing

Cut the grilled pineapple rings into quarters. Line a platter with leaves. Assemble the salad and dress just before serving with Lime & Coriander Dressing.

Ina's Tip

Grill the pineapple on a griddle pan beforehand and prepare all the other ingredients in separate bowls. Refrigerate and assemble before serving. Don’t forget the Dressing!

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