I typically dread the end of summer. I mean dread it. Don’t get me wrong, I like crisp autumn air and the beautiful color of the leaves and the excitement of football season.
But by the end of the season, when the sun leaves the sky at what seems like mid-afternoon and the trees are stripped of their leaves and I have to trade my bare feet for boots, well, I could forget about all that and skip right back towards spring.
This year, I seem to be embracing it a bit better. I am looking forward to baking with pumpkin (the onslaught is coming…) and early twilight and close-toed shoes. But not before getting one last summer recipe in.
Whole pineapples used to intimidate me. How do I peel it? How do I core it? The obvious answer is to use a knife, but with my knife skills, it was not efficient. It was messy.
The folks at OXO helped me out by sending me one of their ratcheting pineapple slicers. Suddenly, my pineapple problems were solved.
Admittedly, I was a little confused at first, but once I got the hang of it, the tool worked quite nicely. In fact, it was almost too simple (watch the video to see just how easy it is). All I had to do was lop off the top of the pineapple and then apply a little pressure while ratcheting through the fruit.
I will most certainly use this new tool anytime I buy a whole pineapple. And after discovering spiced poached pineapple, that is rather often. Enjoy!
- 1/2 ripe pineapple, cored, peeled, and sliced
- 1 small red onion, diced
- 1-2 jalapeno peppers, cored, seeded, and diced
- 1/2 red bell pepper, cored, seeded, and diced
- 1 tablespoon grated ginger
- 1 tablespoon honey
- 1 tablespoon white vinegar
- 1/2 orange, juice of
- 1 lime, juice of
- 1/4 cilantro leaves, chopped
- salt and pepper, to taste
- Place the pineapple slices on a grill grate over medium heat (you may need to place a sheet of aluminum foil over the grate to keep the pineapple from sliding through) and allow to cook golden brown, about 2-3 minutes per side. Set aside and allow to cool when done.
- While the pineapple cools, prepare the remaining ingredients and place them all into a medium bowl.
- Once the pineapple is cool enough to touch, cut into chunks and add to the bowl.
- Toss gently to combine and season with salt and pepper to taste.
- Enjoy with tortilla chips or serve over fish tacos. The salsa will keep in the refrigerator for up to two days.
No grill? No problem. Simply cook the pineapple in a grill pan or cast-iron skillet.
Recipe adapted from Fresh Every Day by Sara Foster.