Pineapple Chow Recipe

Prepare pineapple

Peel and core the pineapple. Cut the flesh into 1/2-inch (1 cm) dice so pieces are bite-sized. You should end up with about 4 cups diced pineapple. Transfer to a large mixing bowl.

Prepare vegetables and herbs

Peel (if desired) and halve the cucumber lengthwise. Scoop out seeds if watery, then slice into 1/4-inch half-moons to yield about 1 1/2 cups. Deseed and finely dice the red bell pepper into similar-sized pieces (about 3/4 cup). Finely slice the red onion into thin half-moons and separate into rings; rinse briefly under cold water if you want milder onion flavor, then drain well (about 1/2 cup). Finely chop the cilantro and mint; add to the bowl with the pineapple.

Add nuts and chile

Finely slice the green chile (remove seeds for less heat) into thin rounds and add to the bowl. Roughly chop the toasted cashews or peanuts and add them to the pineapple mixture, reserving a small handful for finishing.

Gently toss the pineapple, cucumber, bell pepper, onion, herbs, chile, and most of the chopped nuts to combine and keep in the mixing bowl while you make the dressing.

In a small bowl or jar, combine the lime juice, fish sauce, soy sauce, rice vinegar, and sugar. Whisk or shake until the sugar dissolves.

Stir in the sesame oil, neutral oil, and grated ginger. Taste and adjust: if the dressing is too salty, add a little more lime or a pinch more sugar; if too tart, add a touch more sugar or a few drops of soy; balance to your preference.

Pour the dressing over the pineapple mixture and toss gently until everything is evenly coated. Let the salad sit for 10 minutes at room temperature (or chill 15–20 minutes) so the flavors meld. Stir once more before serving.

Transfer the chow to a serving bowl or individual plates. Sprinkle the reserved chopped nuts, extra cilantro, and a pinch of chili flakes or toasted sesame seeds over the top.

Serve with lime wedges on the side. This pineapple chow is best eaten the same day but will keep refrigerated for up to 1 day; bring back to near room temperature before serving for best flavor.