Grilled pineapple and goya salad with Tulip Quick Bites

Cut off the top and bottom of the pineapple, peel, slice into rings and remove the cores with a pineapple corer.

Split the goya and toss with pineapple, oil and crushed garlic.

Drain the Quick Bites and put them on skewers. Baste with chili sauce and bake in a preheated oven for 10 minutes at 180°C / 350°F.

Grill the pineapple and goya in a pan for 3 minutes on each side, then cut into small pieces.

Mince the chives and coriander and toss with the pineapple and the goya. Season with salt and freshly ground pepper.