Sweet & Sour Griddled Chilli Pineapple


Words by Bettina Campolucci Bordi, Author of ‘Happy Food’ a collection of easy and delicious plant-based recipes that anyone can incorporate into their busy life.

“I am a huge Marie Rose fan, and also a big fan of a good sweet-and-sour combination. Eaten on its own or as part of a big feast this salad usually goes down a treat. It helps that it looks pretty too!”

 Serves 4


440g quinoa

1 tbsp olive oil

1/2 pineapple

1 tbsp olive oil

Sprinkle of red chilli flakes

Salt, to taste

To Serve: 

baby gem lettuces, mixed greens, herbs and 2 avocados, stoned and cut into quarters

Marie Rose:

150g cashew yoghurt (or another plant yoghurt)

2 tbsp lemon juice

1/2 tsp sweet paprika

Black pepper, to taste


-Chop the pineapple into slices and marinate with olive oil and sprinkles of chilli while you cook the quinoa.

-Cook the quinoa following the packet instructions. Once cooked, set aside to cool.

-Once cool, add some olive oil to a medium pan and fry the quinoa until crispy.

-Turn the heat to medium and dry out the grains, stirring to move them about the pan.

-Once all the moisture has evaporated, continue cooking the quinoa until it has turned a nutty brown and starts to ‘pop’ – this will take about 10 minutes.

-Stir every so often to stop the quinoa burning.

-Griddle the pineapple in a really hot griddle pan until you get pretty charred marks and the slices are caramelised.

-Set aside until you are ready to put your salad together.

-Place all the Marie Rose ingredients in a blender and blitz until well combined and you have a beautiful smooth, plant-based mayo.

-Put the salad together. Start with the toasted quinoa, then the baby gem, mixed greens, herbs and avocado.

-Top off with the griddled pineapple and dollop over the creamy Marie Rose.


Happy Food: Fast, fresh, simple vegan by Bettina Campolucci Bordi
Happy Food: Fast, fresh, simple vegan by Bettina Campolucci Bordi



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