Ok I’ll admit it. I’m a little leery sometimes when it comes to mixing spicy and sweet, or savory & sweet, or even salty & sweet. But, I’m mature enough to admit when I’m wrong. This recipe had me a little curious to how it would turn out, and what exactly would be so amazing about it – knowing full well that I really just wanted to make a pineapple boat with some food inside. So maybe if it sucked, at least it would be cool to look at?
Well, it was much more than that. In fact, I skipped the chips and just started eating it with a spoon. So. Dang. Good.
A refreshing blend of the pineapple chunks, along with peppers and onion, jalapenos (just enough to give that kick) and some sriracha. While we served ours with tortilla chips, we were quick to realize that it would be SO amazing over grilled chicken breast, grilled tofu (yeah vegans, I got you!), or even some salmon. It’s a perfect summer BBQ vibe we’re all craving right about now.
And did I mention how cool it is to look at? 😉
Servings: 1 Bowl
Prep Time: 10 minutes
Ingredients
1 whole Pineapple, halved
1 cup Pineapple, diced (from 1 half of the fruit!)
1 cup Bell Peppers, diced
1 cup Roma Tomatoes, diced
1/4 cup Red Onion, finely diced
1 Jalapeno, seeded & diced *optional
1/4 cup Green Onion, diced
2 tbsp Sriracha sauce
2 tbsp Lime juice *optional
Salt & Pepper, to taste
Equipment
Sharp Knife
Mixing Bowl
Method
With a sharp knife, cut your whole pineapple in half. Set one half aside (or slice it up and eat it for a snack while you make the salsa).
Cut a "bowl" shape (about 1/2 inch minimum from the pineapple's edges) and scoop out the pineapple fruit. Discard the "core" area, and dice up the rest into small pieces. This should yield you 1 cup of diced pineapple chunks.
In a mixing bowl, combine all your diced ingredients (pineapple, peppers, tomatoes, onion & jalapeno). Toss, and add in lime juice, salt & pepper, and sriracha sauce.
Scoop the salsa back into the pineapple "bowl" and serve!
Sarah Nicole
Since successfully losing 100lbs by changing her relationship with food and her body, Sarah has taken her passion for food and balanced it between cucumbers and cupcakes. When she's not bustling her way around a kitchen, you can find her working out or winding down at home with her 3 kids and pug. Follow Sarah's journey on Instagram @TheBirdsPapaya.
