Grilled pineapple with lychee and ginger salad

“The CSIRO Total Wellbeing Diet: Complete Recipe Collection” CSIRO, Australia, intro. By Dr. Manny Noakes 2015

½ ripe pineapple, peeled; ¼ cup (60ml) white rum; vegetable oil spray; 16 fresh lychees, peeled, seeded and quartered; 1 X 1.5cm piece ginger, or to taste, peeled and cut into very fine strips; small handful mint leaves

Cut the pineapple in half lengthways, then cut out the hard core. Cut each half into slices about 5mm thick. (I cut mine into smaller pieces) Place in a shallow dish, pour over the rum, then cover and leave to stand for 1 hour. Drain well, reserving any liquid.

Heat a chargrill plate or large heavy-based frying pan over medium heat. Once hot spray with vegetable spray. Working in batches, cook the pineapple slices for 2-3 minutes on each side until golden

Meanwhile, combine the lychees, ginger and the reserved soaking liquid in a bowl and toss to combine well.

Divide the pineapple slices among plates, scatter over the lychee mixture and the mint leaves, drizzle with juices and serve.