pineapple salsa, dad
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Dad said this is a great topping for grilled fish or chicken, and I have to say I agree with him. I add more onion, use the rice wine vinegar (unless I'm out then I use plain old vinegar) and go easy on the cayenne (but I put the original amount in the recipe). You will love this! So much, that you might just make it for an appetizer with tortilla chips!
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yield
serving(s)
method
No-Cook or Other
Ingredients For pineapple salsa, dad
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1small to med size pineapple, peeled and cored
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3/4 cminced red onion
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1 cchopped fresh cilantro (we have also used coriander)
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1 Tbsprice wine vinegar, or white vinegar (rice wine is better)
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1/2 tspground cayenne pepper, or to taste
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salt
How To Make pineapple salsa, dad
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1Coarsely chop pineapple, put into a colander and drain about 5 min. Then combine all in a bowl, stir to combine, cover and refrigerate 1 hour, up to several hours.
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2NOTE: I have even used canned pineapple chunks, and it works well so you can have this when fresh pineapple isn't in season!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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