Charred pineapple and red cabbage salad recipe

Three Blue Ducks' charred pineapple and red cabbage salad.
Three Blue Ducks' charred pineapple and red cabbage salad. Photo: Edwina Pickles

Chop the pineapple into small, regular pieces, or if you prefer a chunkier version, make the pieces bigger and more roughly cut.


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


1. Preheat a barbecue or char-grill on high then cook the whole pineapple on all sides, it should take four to five minutes. Set aside to cool.

2. Cut off the top, cut the pineapple lengthways into quarters, cut out the core then chop into small pieces or more roughly into two-centimetre-long pieces. Put them in a large bowl.

3. 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.

Serve with the Blue Ducks' jerk quail or Adam Liaw's two-step jerk chicken.