Pineapple Salsa

Recipe Craig Squire – Ochre Restaurant – Cairns

This has been a restaurant staple for many years, goes great with baked or grilled fish and seared scallops or oysters as a canapé.
1 pineapple – peel and cut into rounds
1 medium red chilli
1 small bunch coriander or Vietnamese mint
1 small knob ginger
1 part Rice vinegar to 2 parts Peanut oil (again using the dressing formula)

Fish sauce

Sesame oil


Sear sliced pineapple on bbq plate to caramelize both sides, remove to cool.

When cool cut into small dice

Finely chop chilli, coriander and ginger and add to pineapple

And vinegar and peanut oil to cover and stir through

Flavour with a splash of fish sauce and sesame oil.

Can keep for weeks in the refrigerator.