Recipe Method

1. Preheat the oven grill with the oven-shelf one above centre position.
2. Lightly combine the pineapple, mint and avocado pear cubes and chill.
3. Briefly cook the peas in the microwave oven for 2 minutes, with 20 ml water. Refresh in cold water, drain, and add to the salad ingredients.
4. Grill the ribs in an oven dish for 8 - 10 minutes, basting with the marinade. Using kitchen scissors, snip into even strips.
5. Lightly toss into the chilled salad ingredients and serve immediately.