Pineapple Salsa - KA

By mariannefeldman

kingathurflour.com
http://www.kingarthurflour.com/blog/2012/05/21/coconut-shrimp-bake-it/

Serve with grilled fish or meat; it's especially good with coconut shrimp.

Ingredients

• 3 cups diced fresh pineapple
• 1/2 cup sliced scallions
• 1/2 cup diced red pepper
• 1/4 cup small diced red onion
• 1 tablespoon honey
• juice of 1 lime
• 1/4 cup chopped cilantro

Preparation

Step 1

Some people just can’t stand cilantro; it’s optional, really. You could put a wee bit of grated fresh ginger in its place, or add some small diced hot peppers if you like a little more fire.

The only tricky part of this salsa is knowing how to cut up a pineapple. I’ve seen all kinds of instructions telling people to peel it, then spend, oh, half an hour trimming out all the eyes before being able to cut the thing up. Cringe is not quite the word for my reaction to this. Here’s the fastest way to get to naked pineapple.



Lay the pineapple on its side, and trim off the top and bottom. Stand it up, then cut it in half, top to bottom, then cut each half in quarters.

Cut each quarter one more time, top to bottom, then run your knife just inside the edge of the core, as shown on the top right.

Now lay the slice down on your board, and run your knife between the flesh and the skin. Voilà. Naked pineapple spear, great for grilling as is, or ready to be sliced once more, then put flat for dicing.



From here on out it’s just a question of putting everything in the bowl and stirring it up. It’s best if you let it sit for at least an hour, so the flavors have a chance to get a conversation going.