Hawaiian Halloumi (v)

Hawaiian Halloumi (v)

with Rice and Pineapple Salsa

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Pineapple and cheese is an undisputed retro party classic. We've given it a modern twist with spiced halloumi and a zingy little salsa. You don't even need a foil-covered half grapefruit to enjoy this version!

Preparation Time30 minutes
Difficulty levelLevel 2
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

½ unit(s)

Vegetable Stock Powder


1 unit(s)

Echalion Shallot

1 unit(s)

Red Pepper

20 grams

Tomato Puree

150 grams

Basmati Rice

1 tin(s)

Pineapple Rings

1 bunch(es)


2 unit(s)


1 block(s)



½ tsp

Mexican Spice

1 bunch(es)


Not included in your delivery

300 milliliter(s)


1 tbsp

Olive Oil for the Salsa

1 tbsp

Olive Oil for Halloumi

Nutritional information
Nutritional informationarrow down iconarrow down icon
Energy (kJ)3473 kJ
Energy (kcal)830 kcal
Fat39.0 g
of which saturates20.0 g
Carbohydrate80 g
of which sugars19.0 g
Protein37 g
Salt4.03 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensilsarrow down iconarrow down icon
Cutting board
Frying Pan
Mixing Bowl
Instructionsarrow up iconarrow up icon
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Boil your kettle and pour the boiling water (see ingredients for amount) into a measuring jug. Add the stock powder and stir to dissolve. Halve, peel and slice the shallot into thin half moons. Halve, then remove the core from the red pepper and chop into 1cm chunks. Heat a glug of oil in a large saucepan on medium heat. Add the shallot and pepper, stir, and cook until soft, 5-7 mins.


Stir the tomato purée into the veggies and cook for 2 mins more. Add the basmati rice, pour in the stock and bring to the boil. Lower the heat to medium and pop a lid on the pan. Cook for 10 mins, then remove from the heat and set aside (still covered) for another 10 mins or until ready to serve. TIP: The rice will finish cooking in its own steam.


Meanwhile, drain the pineapple rings and chop into small ½cm chunks. Pop into a small bowl. Pick the mint leaves from their stalks and finely chop (discard the stalks). Zest the lime. Add the mint and lime zest to the pineapple along with the olive oil (see ingredients for amount) and a squeeze of lime juice. Set aside.


Cut the halloumi into 1cm thick slices. Put the olive oil (see ingredients for amount) in a mixing bowl with the Mexican spice. TIP: The Mexican spice is pretty spicy so go easy if you don't like it hot! Add the halloumi to the bowl and carefully coat in the spice mixture. Put a frying pan on high heat. Fry the halloumi slices until browned, 2-3 mins on each side. Remove from the heat.


Roughly chop the coriander (stalks and all). When the rice is cooked, stir in the coriander and squeeze in some lime juice. Taste and season with salt and pepper as necessary.


Fluff up the rice, share between your plates and top with the spiced halloumi. Finish with a generous spoonful of pineapple salsa. Tuck in!