Cucumber, pineapple and chilli pickled salad

Adam Liaw
Cucumber, pineapple and chilli pickled salad.
Cucumber, pineapple and chilli pickled salad. Photo: William Meppem

This lovely sweet-and-sour side dish is a perfect refresher with a rich, braised curry. Just pour over the vinegar syrup dressing and serve it immediately.


• 2 Lebanese cucumbers, peeled and sliced

• 2 cups fresh pineapple pieces

• 3 eschallots, sliced

• 2 large red chillies, cut into thick slices

Vinegar syrup

• ½ cup white vinegar

• ½ cup sugar

• ½ tsp salt


To make the syrup, place vinegar, sugar, salt and ½ cup of water in a saucepan and bring to a simmer, stirring until the sugar is dissolved. Allow to cool to room temperature. Combine the cucumber, pineapple, eschallots and chillies in a non-reactive bowl, pour the syrup over the top and serve immediately at room temperature. You can refrigerate for later use and it will become a more conventional pickle.

Serve with: Adam Liaw's kuku paka 'curry' recipe