Sydneysiders get an early blast of summer when Australia’s favourite tropical fruit, the pineapple, takes over the Entertainment Quarter at Moore Park on September 10.
Hosted by Australian Pineapples ambassador Martyna Angell, market goers will be able to sample an abundance of dishes featuring the delicious fruit.
Visitors can also watch two live cooking demonstrations featuring new ways to entertain with pineapples, participate in Q&A sessions and much more.
Martyna, the author of The Wholesome Cook, says pineapples are incredibly versatile.
“Whether it’s a healthy snack or spring BBQ, pineapples bring an endless summer flavour to a range of sweet and savoury meals and pack a nutritional punch.”
For those who can’t make it to the event, Martyna shares below one of the many ways pineapple can wow your BBQ guests this summer.
Teriyaki Chicken And Grilled Pineapple Salad
Serves 2 | Prep time: 15 minutes
Cooking time: 15 minutes
Ingredients
3 tablespoons tamari
1 teaspoon honey or rice syrup
1 teaspoon sesame seeds
2 chicken breasts
½ pineapple
1 baby cos lettuce
½ cup cooked quinoa or rice, cooled
12 cocktail or large cherry tomatoes
2 small avocados
2 teaspoons sesame seeds
Method
In a large bowl, whisk together the tamari, honey or rice syrup and sesame seeds. Add the chicken breast and mix well, marinate for 5 minutes.
Meanwhile, peel and core the pineapple and chop into 1cm-thick slices. Heat a large frying pan or grill pan on high and cook the pineapple slices for 1 minute on each side. Remove from heat. Add the chicken to the pan, reduce heat to medium high and cook on each side for 5-6 minutes.
Slice the cos lettuce and divide between two serving plates then sprinkle evenly with quinoa. Cut tomatoes in half, scoop the flesh out of the avocado and arrange both on top of the lettuce along with the pineapple. Slice chicken into strips and transfer to the salads then sprinkle with sesame seeds.
