Ingredients
- 1 pineapple
- 1 bag mini tri-colored sweet peppers (or 2-3 large bell peppers)
- 1 pint grape tomatoes
- 1/4 diced red onion
- 1 jalapeno
- cilantro, to taste
- juice of 1 lime
- salt and pepper, to taste
Instructions:
- To make the pineapple bow, cut about 1/3 of the pineapple off (length wise) leaving the stem attached to the larger piece of the pineapple. Cut around the outer edge of the skin to begin hollowing out the pineapple. Score the pineapple by making a few cuts length wise and width wise though the fruit. Then use a fork, spoon, or sheer strength to begin pulling the flesh out. As you get near the bottom, use a spoon to smooth out the bowl, being careful not to accidentally pierce the skin. Drain any excess juice from the bowl.
- Use the pineapple chunks you removed from the bowl (except the core) and the fruit of the smaller 1/3 you previously cut off and dice them into small pieces. Place in a large bowl.
- Dice the peppers, tomatoes, onion, and jalapeno into small pieces and add them to the bowl with the pineapple. Stir to incorporate.
- Chop the cilantro and fold it into the mixture.
- Season with salt, pepper, and lime juice.
- I recommend allowing the salsa to sit for at least 2 hours before serving so the flavors can marinade. (Keep in mind, the hollowed out pineapple is your serving bowl...if you let it sit for too long uncovered it may start to brown)
- When ready to serve, spoon the salsa into the pineapple bowl. Serve with tortilla chips.
* I haven't tried it yet, but I'm confident that this would also make a great topping for grilled pork chops or chicken breast!
