If using fresh pineapple, cut away the plume and base of the pineapple, then remove the peel and cut the flesh into bite-size chunks. Catch any juice that falls in a bowl and reserve for the dressing. If using tinned pineapple, reserve 4 tablespoons of. the drained juice, and cut the fruit into chunks.

Rinse and drain the bean sprouts. Discard any discoloured parts and pat dry. Peel and coarsely grate the carrots.

Cut the cucumber into sticks about the same length as the bean sprouts, discarding the seeds if desired. Trim the spring onions and slice diagonally into the same length again. Reserving a third of the peanuts for garnish, roughly chop the rest. Put all the prepared ingredients in a large bowl and toss thoroughly to mix.

To make the dressing, put the peanut butter in a jug and gradually whisk in the reserved pineapple juice, oil and soy sauce. Add the chilli powder or cayenne, and season to taste with pepper.

Add the dressing to the salad ingredients and toss thoroughly. Garnish with the reserved peanuts and serve at room temperature.