You know when a dressing or topping is so good it makes the dish? That’s this right here. Dress any plain chicken or fish with this salsa to instantaneously have a eye-catching dish with a bit of pop. In particular, I recommend serving this salsa with grilled chicken or white fish; just add a squeeze of lime and sea salt to the chicken or fish while cooking, and then top with this salsa.
Tropical Pineapple Pepper Salsa
Serves 4
Pineapple isn’t a fruit that I eat often, but it’s fun to include every now and then. Plus, everyone always goes crazy when you add fruit to a savory dish–it’s a bit unexpected, and the hint of sweetness goes a long way.
- 1/2 cup diced pineapple (about 1/4 to 1/3 of a pineapple)
- 1 red bell pepper, diced
- 4 scallions, diced finely
- juice of 2 small limes
- 1/2 teaspoon sea salt
Toss pineapple, red bell pepper, scallions, ginger, lime juice, and sea salt in a small bowl. Taste and season accordingly.
How to Cut a Pineapple
There’s really no need to buy a pre-cut pineapple. Just buy a whole pineapple and take on the challenge! Generally, it’s better quality and cheaper. I promise cutting it won’t be too hard and it’ll be good practice for knife skills.
While I’ll try to explain the process through text, I recommend looking at the photos below, which do a much better job!
1. Cut off the top and bottom of the pineapple. (see picture above this blue box)
2. Place the pineapple right-side up. Remove the thick, spiky skin by running your knife along the edge of the pineapple (similar to a butternut squash). You’ll be able to see exactly where the thick skin begins; place your knife right to the inside of the skin.
3. Clean up the pineapple by slicing off any brown “knobs” on the yellow flesh. These parts aren’t very tasty.
4. From here, you can do a variety of things, but most commonly you’ll slice into rounds. To do this, lay the pineapple horizontally across the cutting board. Then slice into 1/4” rounds.
