Quick squid with pineapple, mint and sweet chilli

Ingredients

• 750 grams squid hoods, cleaned
• 1/4 cup kecap manis (sweet soy sauce)
• 2 garlic cloves, crushed
• 1 tablespoon fresh ginger, grated
• 1/2 small pineapple, cored, sliced
• 200 grams punnet baby cucumbers, cut into batons
• 60 grams baby spinach leaves
• 1/2 cup coriander leaves
• 1/2 cup mint leaves
• 2 spring onions, thinly sliced
• steamed rice, lime halves to serve
• Dressing
• 1/4 cup lime juice
• 1/4 cup sweet chilli sauce
• 1/2 teaspoon Mexican chilli powder