Spiced Pineapple Salad

Spiced Pineapple Salad

This spicy pineapple salad is a tasty, refreshing and filling dish that pairs perfectly with vegan mayo or yoghurt. Feel free to adjust the spice as you like it.

Serves 2


  • 1 medium pineapple, peeled
  • 2 tsp smoked paprika
  • Pinch of sea salt
  • 1 corn cob, kernels cut from core (or 165g/6 oz tinned corn)
  • 2 romaine lettuce heads (or other lettuce)
  • 1 fresh red chilli, finely chopped


  1. Heat a griddle pan (ribbed skillet) over a high heat.
  2. Cut the pineapple fruit away from the core in long rectangle chunks and place them on a plate or tray.
  3. Sprinkle the paprika and salt onto the pineapple and massage it all over before placing the chunks onto the hot pan. Griddle for a few minutes on each side, until charred. Sprinkle the corn into the pan and allow to slightly char. They will start to catch and darken on the outer edges.
  4. Roughly chop the heads of romaine lettuce and divide between two large bowls. Sprinkle over the finely chopped chilli and griddled corn, then place the charred pineapple on top
  5. Serve with sweet chilli sauce or a creamy salad sauce.

Recipe from What Vegans Eat: Easy Vegan by Brett Cobley, with
photography by Howard Shooter (HarperCollins, £14.99).