Grilled Pineapple Salsa

I've been big into my salads at barbeques recently. This red onion and pomegranate salad is now a regular feature, and after having made this salsa, I imagine it will be too. Gone are the days of sweaty supermarket coleslaw, mayonnaise-laden claggy potato salads and a bowl of wilted lettuce to slap in your burger bun as a token gesture. No no, it's all about fresh, colourful and vibrant sides to garnish your plate.

Fresh pineapple has always been a favourite of mine. Dressed with mint, it makes a refreshing summer snack and dipped in salt and chilli, a moreish treat. Nicaraguan pineapples, their flesh snowy white, were intensely sweet and blended with water to make a thick juice, were a perfect way to start the day. Barbequing the pineapple makes them sweeter, the heat caramelising the sugars inside the meat. Chopped roughly into Asian flavourings, it made a great accompaniment to grilled mackerel, the sweet and tart flavours contrasting with the rich, oily fish. This one I made was rather fiery which suited us fine, but do test your chillis before you lob them in. Of course, you don't have to lug the barbeque out; a griddle pan will also do the trick.

Grilled Pineapple Salsa

Makes a huge bowl that satisfied 10

2 pineapples
4 red chillis (or more, or less, to taste)
A large bunch of coriander
4 spring onions
1 lime
Fish sauce, to taste

Cut the sides off the pineapple and slice into large pieces through the width. Place the slices on the hot barbeque and grill for 6 - 7 minutes each side so that they are well scorched. When cooled, slice around the hard core and chop into chunks. Add to a large bowl with the chillies, chopped finely. Slice the spring onions on the diagonal and throw them in, along with the bunch of coriander, chopped roughly. Dress with the juice of the lime, and add glugs of fish sauce, tasting after each one, so that you get a nice sweet, salty and sour balance.