Charred Pineapple Salsa - perfect companion to spicy pork

Juicy pineapple, griddled and scorched, combined with spices for that extra flavoured mouthful

Charred Pineapple and Red Pepper Salsa

This just makes any meat dish sing out loud. The fresh pineapple, crunchy pepper and tangy lime juice combine to refresh your tastebuds and enhance the meal.  A spicy meat really benefits from the contrast with the juicy sweet salsa.  Griddling or charring the pineapple adds a slightly smoky depth which makes all the difference.

Serve as a side dish to Slow Roast Jerk Pork or to any spicy meaty dish. This relish is part of my Caribbean Christmas menu which will be on my website as a full menu from Cocktails to Cake de Ron in a couple of weeks.
 
Serves 8                                               Timings:  30 minutes

• ½ a fresh pineapple
  
• 50g butter for grilling
  
• 1 large red pepper
  
• 1 red chilli
  
• 1 medium red onion
  
• 1 clove garlic
  
• 1 tablespoon lime juice
  
• 2 teaspoons honey - or plant syrup for vegan option

 
Peel and core your fresh pineapple and cut it into rings. Melt the butter and brush the rings with it. Fire up your griddle pan and place the rings on the griddle for about 3 minutes a side to get those nice charred stripes and the slightly burned taste. If you don’t have a griddle pan, use a frying pan, you will still get the flavour.  Let the rings cool and cut them into slivers, place in a bowl.

Peel, de-seed and chop the red pepper into small dice, and peel and chop the red onion to the same size pieces and add them to the pineapple. Squash the garlic with salt, de-seed and chop the chilli and add to the bowl. Stir in the honey and the lime juice, sprinkle over a good teaspoon of salt. Stir and taste, depending on how sweet your pineapple was you might need more honey or more lime juice.

Stir to combine the flavour and serve at room temperature.