I love using fruit and berries in savoury recipes. Their acidity and sweetness enhance a simple piece of grilled fish or chicken, cut through the richness of pulled pork and balance out the saltiness of something like goats cheese. Pineapple is a perfect example – it pairs extremely well with pork, chicken, fish and prawns. And although some people are not as keen on cooked pineapple as fresh, let me assure you that my grilled pineapple salsa might just be the thing that changes their mind.
Made with red onion, chilli and coriander (or cilantro if you wish), it has a little crunch and freshness but is sweeter and more complex because of the caramelisation of the pineapple when it’s grilled. This salsa can be served with a piece of grilled chicken, fish or prawns, as a filling in tacos, and I love it over beaf burgers. It has a Mexican feel to it but you can easily play around with herbs and turn it into something more Italian or Asian inspired. It should last for a few days in the fridge.
- ½ pineapple, peeled and cut into quarter slices (see pic)
- 1 teaspoon coconut oil
- ½ red onion, finely diced
- ½ long red chilli, deseeded and finely diced
- ½ teaspoon coriander seed powder
- ⅓ teaspoon cumin powder
- ⅓ teaspoon garlic powder (or ½ clove garlic grated)
- zest of ½ large lime
- juice of 1 large lime
- 2 tablespoons olive oil
- 1 tablespoon finely chopped fresh coriander (cilantro)
- Peel and cut pineapple into quarters.
- Heat coconut oil in a large skillet/frying pan over high heat. Add the pineapple slices and fry on each for 2-3 minutes, until grill marks appear.
- Remove cooked pineapple to a board or plate and them cool down. Then slice into small cubes.
- Add pineapple to a large mixing bowl with the rest of ingredients and stir through until well combined. Serve with some fresh coriander on top.