Prep 15 mins
Cook 0 mins
Pineapple used to be exotic and expensive, but now it's more common and cheaper. Either way, it's one of my favorite fruits. This recipe was developed by Mark Bittman (the Minimalist) and was published in the New York Times.
- 1 teaspoon mild chili powder (Aleppo or New Mexico)
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 medium fresh pineapple, peeled, cored and sliced
- 1 medium red onion, chopped
- 1 tablespoon lemon juice (to taste)
- 1⁄4 cup chopped cilantro (or any combination) or 1⁄4 cup mint leaf (or any combination)
- 4 scallions, chopped
- 1 tablespoon minced fresh ginger
- 1⁄2 teaspoon minced garlic
- 2 teaspoons soy sauce
- 1 tablespoon lime juice (to taste)
- 1 medium tomatoes, cored, seeded and chopped
- 2 shallots, chopped
- fresh ground pepper, to taste
- 2 teaspoons sherry wine (to taste) or 2 teaspoons balsamic vinegar (to taste)
- Start a charcoal or gas grill. Fire should be moderately hot.
- Combine chili powder, salt and sugar and sprinkle evenly over the pineapple.
- Grill on each side until lightly browned, about 5 to 10 minutes total. Remove and let cool.
- Roughly chop pineapple and combine it and its juice with the ingredients of one of the 3 options. Taste and adjust seasonings. Serve immediately.
I looked for a pineapple salsa recipe after having a delicious salsa at a local South American fusion cafe. By mixing and matching between Option 2 and Option 3, I was able to get very close. My family preferred it when I prepared it with raw fresh pineapple instead of grilled because it maintained a firmer texture and less carmely sweetness.
I tried option one and just used canned crushed pineapple. It was surprisingly tasty. I thought it had good flavor (not WOW, but good). I think it's nice for those who prefer sweet over spicy...
Very good! Delicious lunch along with ham sandwiches. Option 3 was perfect. Thanks for sharing. Made for ZWT4 the Flying Dutchess'.