Squid with pineapple, mint and sweet chilli

Whip up this quick and easy squid recipe with pineapple, mint and sweet chilli for a fast and tasty midweek meal. Serve with lime halves and fluffy white rice (or try brown rice for a healthy kick)

By Jennene Plummer
  • 30 mins preparation
  • 10 mins cooking
  • Serves 4
  • Print
This recipe first appeared in Woman's Day.
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  • 750 gram squid hoods, cleaned
  • 1/4 cup kecap manis (sweet soy sauce)
  • 2 garlic cloves, crushed
  • 1 tablespoon fresh ginger, grated
  • 1/2 small pineapple, cored, sliced
  • 200 gram punnet baby cucumbers, cut into batons
  • 60 gram baby spinach leaves
  • 1/2 cup coriander leaves
  • 1/2 cup mint leaves
  • 2 spring onions, thinly sliced
  • steamed rice, lime halves to serve
  • 1/4 cup lime juice
  • 1/4 cup sweet chilli sauce
  • 1/2 teaspoon Mexican chilli powder


  • 1
    Score squid and chop into 5cm pieces. Set aside.
  • 2
    In a medium bowl, combine kecap manis, garlic and ginger. Add squid, mixing well to coat.
  • 3
    For the dressing: In a jug, whisk all the ingredients together. Set aside.
  • 4
    Preheat a char-grill pan on high. Drain squid. Char-grill for 1-2 minutes until tender and caramelised. Keep warm.
  • 5
    In a salad bowl, combine pineapple, cucumber, spinach, herbs and onion. Gently toss with squid and dressing. Accompany with rice and lime halves.


  • To prevent squid from becoming tough, only cook it for a short time.