Instructions

1. Trim and slice the pineapple. Quarter the red pepper. Brush both with a little oil.
2. Heat a griddle pan, grill or BBQ then char the pineapple slices and the red pepper chunks. You can grill the chilli too, if preferred.
3. Meanwhile, finely chop the onion and coriander leaves, then scatter them into a mixing bowl. If you’re not grilling the chilli pepper, remove the seeds, then finely chop the flesh then add to the bowl.
4. Put the grilled pineapple and pepper (and chilli) onto a chopping board and let them cool. Remove the skin of the red pepper and chilli, then finely chop their flesh. Add these to the bowl.
5. Cut the pineapple flesh off the core part, then finely chop and add to the bowl (discard the hard core).
6. Add the spices, oil and lime juice, then season with salt and pepper and toss gently.
7. Let it rest in the fridge for at least 30 minutes before serving.