Prep 5 mins
Cook 0 mins
Chili, salt and pineapple is just one of those weird food combinations that really works. The chef who introduced me to this idea, Lindsey Bareham, recommends serving this recipe with drinks before dinner. To really make the dish shine you need to have a chilli with a bit of kick in it, although it doesn't have be one of the really firey ones like a habanero or bird's eye.
- Core and peel the pineapple and cut into bite-sized chunks.
- Trim and split the chilli, scrape away the seeds and slice into small strips.
- Sprinkle the chilli and salt over the pineapple.
- Serve on a plate with toothpicks.
- Every bite should have a bit of chilli.
I am giving this five stars, because it is so different and really does work. had husband, 2 girlfriends and a 10 year old over this afternoon, and asked them to be testers. I sliced the chili very finely, and salted lightly, and it is incredible how the 3 flavors meld. I live in a place where pineapple is a common fruit, and I have always found them a little too sweet, but this takes the edge off. the chili I used was very hot, and we all took a mouthfull, chewed like crazy, and them had a drink :), but everyone agreed it was great, and we would do it again!!!!
I love this combination, and it has become a go-to snack for me. I used to eat fresh mango with chili quite often, but this is even better. Thanks!
Wow, this is wonderful. It's amazing how the different flavours meld! Used fresh red jalapenos and Maldon salt. Thank you for a great recipe, Sackville!