Southern Black Pearl Salad (Serves: 4)


  • 227g Black Pearl Medley
  • 2.5 c vegetable stock
  • 1 c golden pineapple, bite size pieces- grilled
  • 0.5 c red onion, small dice
  • 1 red bell pepper, medium dice
  • 170g Mustard BBQ sauce, recipe to follow
  • 0.5 c pineapple juice
  • extra-virgin olive oil, as needed
  • Mustard BBQ Sauce:

  • 85g butter
  • 1 T. sweet white onions, small diced
  • ½ t. garlic, minced
  • 28g. cider vinegar
  • 56.7g light brown sugar
  • 85g yellow mustard
  • 28g chili sauce
  • ½ t. Worcestershire sauce
  • 1 t. liquid smoke


  • Bring 2 ½ cups water to a boil. Add Black Pearl Medley and bring back to a boil, reduce heat and simmer covered for 35 minutes. Let rest when done for 5 minutes. Immediately let cool.
  • Pre-Heat BBQ Grill
  • Clean and cut the pineapple into 1cm thick slices, then on Grill, mark the pineapple slices. Let cool after slices are marked. Cut into bite size pieces, removing core.
  • In a large mixing bowl combine cooled rice, BBQ sauce, grilled bite size pineapple pieces, red onions and red bell peppers.
  • Mix well and add pineapple juice for sweetness!
  • Serve cold or hot. Great with chicken or duck breast.
  • Mustard BBQ Sauce:

  • Sauté onions and garlic in butter until translucent about 2 minutes.
  • Add cider vinegar to deglaze the pan and then add sugar to dissolve.
  • Once sugar has dissolved add remaining ingredients and simmer 20 minutes.
  • Mixture should be a golden color and have a great bite to it.

Products for this recipe

Pink Rock Salt & Organic Black Pepper Grinder 200g

Pink Rock Salt & Organic Black Pepper Grinder 200g

Rock Salt & Organic Black Pepper
Chef’s Choice All Natural Black Pearl Blend 500g

Chef’s Choice All Natural Black Pearl Blend 500g

A unique product with great texture and vibrant colours!

You have no items in your shopping cart.