1. Finely chop the parsley, mint and shred the purple cabbage. Also, cut the pineapple into small chunks.
2. In a large bowl, toss the pineapple, purple cabbage, parsley and mint.
3. In another bowl, toss some spinach along with salt and cold pressed olive oil.
4. Serve the pineapple salad on a bed of spinach along with any other salad.