Recipe Cook Time
Peel and slice the pineapple into 2- 4 pieces.
Marinate two slices of pineapple with teriyaki sauce, 1 teaspoon of soya sauce, 1 tsp of sesame oil and 1 tsp of vegetable oil and salt. Rest it for 10 minutes.
Then put the marinated pineapple slices onto the grill.
Keep turning the pineapples on the grill and baste them with a little vegetable oil.
Once the pineapple slices have relatively softened and have dark brown grill marks, take them off the grill.
For the Mango Slaw:
Slice up the daikon radish and green mango into thin long strips and season them with salt and black pepper.
To the seasoned daikons and green mangoes, add ½ a teaspoon of light soya sauce, chopped coriander leaves and 1 tsp of vegetable oil. Mix them altogether and refrigerate for about 15 mins.
In a mixer, add the diced papaya, Kobe mustard, 2 tsps of vegetable oil and lime juice. Blend it well to make a thick papaya sauce.
For the Bok Choy:
Heat 1 teaspoon of vegetable oil in a pan with butter.
Add a pinch of brown sugar, bok choy, a touch of light soy, juice of ½ a lime and a little lime zest. Toss well till the bok choy gets a nice glaze.
Season with salt and stir well.
Transfer the grilled pineapple slices onto a serving plate.
Arrange sauteed Bok Choy over the slices along with the raw mango slaw.
Spoon the luscious papaya and mustard puree.