Pineapple Mint Salad

Ingredients

• 1 medium Pineapple (peeled, core removed, sliced thinly)
• 0.5 tsp Salt (fine sea salt)
• 1 tsp Sugar (granulated white sugar)
• 1 small Shallot (finely sliced)
• 10 leaves Fresh mint leaves (roughly chopped, stems removed)

Instructions

1. Prepare the pineapple

   Cut the pineapple into quarters, remove the hard core, peel off the skin, and slice the flesh thinly.

   Time: PT5M

2. Slice the shallot

   Remove the outer skin of the shallot and slice it very finely.

   Time: PT2M

3. Prep the mint

   Remove mint leaves from their stems and roughly chop them.

   Time: PT2M

4. Combine main ingredients

   Place the sliced pineapple, salt, sugar, and shallot into a mixing bowl.

   Time: PT2M

5. Massage the salad

   Using clean hands (or a spoon), gently squeeze and mix the ingredients until the flavors are released.

   Time: PT2M

6. Add mint and finish

   Add the chopped mint leaves and give the salad a brief toss.

   Time: PT1M

7. Serve

   Transfer the salad to a serving plate and enjoy immediately or chill briefly.

   Time: PT1M

Nutrition Facts

Calories

90

Protein

0.5 g

Carbohydrates

22 g

Fat

0.2 g

Fiber

2 g

Ingredient Substitutions

• Instead of Salt: Kosher salt
• Instead of Sugar: Honey, Agave syrup
• Instead of Shallot: Red onion, Green onion
• Instead of Fresh mint leaves: Basil, Cilantro

Equipment Needed

• Chef's knife
• Cutting board
• Mixing bowl
• Wooden spoon or spatula
• Serving plate (optional)

Critical Steps — Do Not Skip

• Removing the hard core from the pineapple to avoid a tough bite.
• Massaging the pineapple with salt and sugar to release its juices and balance flavors.

Chef Tips from the Video

• Use a ripe pineapple with a sweet aroma for the best flavor.
• Fine sea salt helps draw out juice faster than coarse salt.
• Let the salad rest for 5 minutes after mixing to allow flavors to meld.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days.

Freezer: Not recommended; texture will become mushy.

Room temperature: Best served fresh; can sit at room temperature for up to 30 minutes.

Make-Ahead Tips

• Prepare the pineapple, shallot, and mint up to step 4 and store them separately in the fridge. Combine and add mint just before serving.
• If you need to make it ahead, add a splash of fresh lime juice to keep the pineapple bright.