Side Dish
Pineapple with ponzu, yuzu and chili
Fresh pineapple tossed with ponzu, yuzu, fish sauce, red onion and chili. Tart, sweet and a little hot. It can sit as a starter, lunch or a fresh side.
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Rate:
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15 min total
4 servings
Very Easy
Ingredients
servings
Units
Pineapple
- 1 stk fresh pineapple
Dressing
- 3 tbsp ponzu sauce
- 1 tbsp yuzu juice
- 1 tsp fish sauce
- 0.5 stk red onion, very finely chopped
- 1 stk red chili, finely chopped
Instructions
- 1
Cut into cubes
- Cut the top and bottom off the pineapple and peel it.
- Cut the pineapple into small cubes or thin slices.
10 min - 2
Stir the dressing
- Stir ponzu, yuzu juice and fish sauce together in a bowl.
- Add the finely chopped red onion and chili.
5 min - 3
Toss gently
- Toss the pineapple gently with the dressing.
- Let it sit for 10 minutes before serving.
5 min - 4
Serve
- Put it in a bowl and serve as a starter or a side.
5 min
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Details
Nutrition
Calories
140kcal
Protein
1g
Fat
1g
Carbs
30g
Serving Size
200g
Dietary
Allergens
Fisk
Serving
Suggestions
- • Serve as a fresh contrast to grilled meat or fish.
Drink Pairings
- • non-alcoholic: Iced water
Side Pairings
- • Grilled chicken or fish
Dessert Pairings
- • Coconut ice cream
Storage
Fresh
- • Duration: 1 days
- • Temperature: 5°C
- • Method: Keep it cold in an airtight box for 1–2 days. Keep dressing and crisp toppings separate if you can.
Tips
Preparation
- • It can be mixed shortly before you eat.
Cooking
- • Ripe, sweet pineapple keeps the dressing in balance.
Serving
- • Add more chili if you want more heat.
Variations
Flavor
- Sweet and tangy
- Mildly spicy
Health
- Fruit-based
Method
- Tossed
Toppings
- Fresh cilantro
Author
C
Camilla
Keep a great tone in the comments. No ads, spam, or sensitive personal data.
Comments
Keep a great tone in the comments. No ads, spam, or sensitive personal data.
Comments
Author
C
Camilla