This salad / starter / BBQ side is a taste explosion. With the slightly caramelized sweetness of the e pineapple which increases whilst on the BBQ and the Burrata – just perfect.

See how to prepare here:


1 pineapple, sliced (with the peel)

2 packs of Mini Burrata – we have 4 per pack (or normal Burrata ripped in chunks)

Handful of pine nuts

3-4 fresh peppermint leaves, cut finely

1 tablespoon olive oil

Salt & Pepper

Side note: you can of course also use mozzarella, if you don’t have Burrata at hand or prefer it!


Slice the pineapple including the peel in approx. 2cm thick slices. Place on the hot BBQ and grill on both sides. Remove and let cool slightly, then cut off the rims. Place on a nice platter.

Meanwhile roast the pine nuts in a pan (no oil needed) until golden brown – careful they burn fast…remove from the heat and let cool.

Drain the Burrata and place on top of the cooled off (luke warm is fine) pineapple. Drizzle olive oil on top and then sprinkle the pine nuts over the platter.

Wash the mint leaves and ‘hit’ them in your hands (the peppermint taste comes out more then) and slice with a knife. Place on top last.