Pineapples are a staple in our household. Whenever I bring one home, the girls first question is: “Is it ready?” I’ve figured out now that I need to bring two pineapples home if I intend to cook one. One for the recipe, one for the girls. Using the pineapple corer is the best way to get the most fruit out of the pineapples. The best part, is the juice remaining inside the pineapple “cup”. This is where I add a straw and voila, a couple of sips of fresh pineapple juice for the girls.
At the market we usually get our pineapples from Costa Rica or Mexico. They are always sweet and juicy. Every one always asks how to tell if a pineapple is ready. I’ve heard of a trick where if you tug on a leaf and it comes out, then the pineapple is ready. I’m not sure I agree with that approach. I like to wait for the pineapples to turn a yellowish color. I also go by the smell. The scent of a pineapple is so sweet you can sometimes smell it just by walking by it. That’s when I bring them home!
As much as I like to snack on fresh pineapple, I also love to mix it with peppers, onions, and cilantro for a zesty meal. Pineapple salsa is super easy to make to top grilled chicken or fish.
Sprinkle diced pineapple with salt and pepper, lime juice, a bit of olive oil and let it sit while you prepare your chicken or fish. You can add jalapenos for an extra kick.
1 pineapple, diced
1/2 onion, diced
1/2 red bell pepper, diced
1/2 orange bell peeper, diced
salt and pepper to taste
juice from 1/2 lime
1 tbsp olive oil
1/2 jalapeno without seeds (optional)
1/4 cup cilantro, chopped
1 garlic clove, minced
Mix all ingredients, let them sit for at least 15 minutes. Top your favorite foods with the salsa.
What’s your favorite topping on grilled chicken or grilled fish?
How do you pick out pineapples at the store?
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