Muscovado grilled pineapple and capsicum salad with chipotle sprinkle

Mexican food is hot, hot, hot! Surrender to its exotic flavours – sweet, sharp, smoky, hot, fragrant and fruity, sometimes all together on the one plate

  • 30 mins cooking
  • Serves 8
  • Print


Muscovado grilled pineapple and capsicum salad with chipotle sprinkle
  • 1 small pineapple
  • 1 red capsicum
  • 1 yellow capsicum
  • 3 medium vine tomatoes
  • 4 tablespoon olive oil
  • 2 tablespoon dark muscovado sugar
  • 2 limes, finely grated zest
  • 1 tablespoon olive oil
  • 1 large chipotle (dried) chilli
  • 2 tablespoon lime juice
  • 1/4 teaspoon chilli powder
  • 1/4 teaspoon salt
  • 20 or so small mint leaves


Muscovado grilled pineapple and capsicum salad with chipotle sprinkle
  • 1
    Trim pineapple and remove skin and eyes. Cut in half then into quarters, cut off the core from each piece, then cut pineapple into slices 5mm thick. Put pineapple on a plate.
  • 2
    Cut capsicums in half, remove cores, seeds and membranes and cut each half in half again. Cut tomatoes in half. Put capsicum and tomatoes on a large plate.
  • 3
    Have a barbecue grill heated to medium. Drizzle 2 tablespoons oil over each plate of prepared food, then sprinkle on the sugar and lime zest, dividing them equally between each plate. Massage in with hands; it’s messy, but the best way to do it.
  • 4
    Cook the capsicum pieces skin-side down to begin, until well speckled with black, then turn and cook until they are starting to become tender and a little charred. Transfer capsicum to a clean plate and cover with paper towels. If there is room, cook the tomatoes with the capsicum, starting them cut-side down, turn and cook the skin side until blackened (otherwise cook them after the capsicum). Transfer tomatoes to a separate plate.
  • 5
    Cook pineapple slices until a deep, gold colour on both sides – you don’t want them to blacken, so keep an eye on the heat, lowering it if necessary. Transfer to a plate when done.
  • 6
    Heat 1 tablespoon oil in a small pan, and when the oil is nice and hot add the chipotle chilli and cook for 30 seconds on each side. Cool, then chop coarsely, discarding stem and most of the seeds, and either pound in a mortar with a pestle, or grind in a spice grinder, or chop finely with a large, sharp knife.
  • 7
    Once capsicums are cool enough to handle, peel off any blackened skin or flesh, scraping with a small serrated knife; cut into bite-sized chunks. Transfer to a shallow serving bowl. Remove blackened skins from tomatoes, and cores, then squish tomatoes over capsicum. Sprinkle with lime juice, toasted chipotle, (reserving some for sprinkling on top) chilli powder and salt. Top salad with pineapple and mint, give a few gentle turns and sprinkle with remaining toasted chipotle. Serve.

read more from