This Pineapple Salsa is one of my favourite recipes, one that I’ve hung on to through good eating and bad, through gluten free and back to not so gluten free. Turns out, I can eat this no matter what flavour my current diet is….
You have to try this! Trust me. If only I had snapped a photo of Kevin’s eyes lighting up when he saw what was prepped for dinner. Kate was here for dinner as well. Not to brag or anything, but she raved about it too. *brushes dirt of shoulder*
I am not sure where on earth Kevin’s mom found this recipe, but she made it for us once with pork tenderloin. There was a party in my mouth, and then my belly. It’s so good. I have yet to be brave and try it with something other than pork, so that’s usually my go to. Tonight, I served it with Dijon Marinated Pork Chops, and my old pineapple salsa didn’t let me down.
As with any cooking venture in this house, I forgot half the stuff I needed for the recipe at home. I was stuck between wanting this recipe really bad and not having cilantro. I chose to take a chance on some other herbs and spices. It turned out just as good if not even better than the regular batch. *hi5s self*
I have tried this with grilled pineapple. While I love grilled pineapple, I much prefer it in my dessert than in my salsa. I found that the caramelization of the sugars and the change in texture of pineapple wasn’t my favourite in salsa. It is an option though, one which many people, including Kevin’s mom choose.
- 2 cups chopped pineapple
- ⅔ cup finely diced red pepper
- ⅓ cup finely diced red onion
- 1 tsp basil
- ¼ tsp cayenne pepper
- Combine all ingredients in an covered container.
- Allow to sit for at least 30 minutes before serving.