Pineapple & Toasted Coconut Brown Rice Salad
15 min
All Year

This salad is super easy and tastes delicious. It goes really well with chicken, meat or burgers on the BBQ.


  • Preheat the oven to 160°C.
  • Spread the coconut over a baking tray and roast in the oven for a few minutes, stirring every couple of minutes until light brown. Remove from the oven.
  • Meanwhile cook the brown rice to packet instructions.
  • Cut the peel from the pineapple, core and cut half of the fruit into small pieces.
  • Cut the red capsicum into small dice, discarding the seeds and core.
  • Roughly chop the fresh herbs.
  • In a salad bowl mix all ingredients together, toss well.
  • Top with cashew nuts and extra shredded coconut just before serving!

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