Grilled pineapple and goya salad with Tulip Quick Bites

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Grilled pineapple and goya salad with Tulip Quick Bites

  • 25 min
  • 2 people

Ingredients

  • 8.8 oz Tulip Quick Bites
  • 0.4 cup sweet chili sauce
  • 1 pineapple
  • 1 goya (bitter melon)
  • 1 red onion
  • 0.2 cup vegetable oil
  • 2 cloves garlic
  • 1 small bunch chives
  • 10 sprigs fresh coriander
  • Salt
  • Freshly ground pepper
  • Wooden skewers
Print recipe

Procedure

  1. Cut off the top and bottom of the pineapple, peel, slice into rings and remove the cores with a pineapple corer.
  2. Split the goya and toss with pineapple, oil and crushed garlic.
  3. Drain the Tulip Quick Bites and put them on skewers. Baste with chili sauce and bake in a preheated oven for 10 minutes at 180°C / 350°F.
  4. Grill the pineapple and goya in a pan for 3 minutes on each side, then cut into small pieces.
  5. Mince the chives and coriander and toss with the pineapple and the goya. Season with salt and freshly ground pepper.
  6. Place in a bowl and top with the hot skewers of Tulip Quick Bites. Serve right away.