Prep 15 mins
Cook 0 mins
Recipe from Executive Chef Gregory Gaspar, Maui Prince Hotel
- 1⁄2 pineapple, maui gold (peeled, cored and diced)
- 2 garlic cloves, minced
- 4 tablespoons maui onions, diced
- 2 teaspoons cilantro, chopped
- 2 teaspoons red bell peppers, diced
- salt and pepper
- Mix all ingredients together and chill before serving.
This is a wonderful salsa to serve with chicken or pork. I served it with Easy Grilled Chicken Teriyaki. I did add in a finely minced jalapeno for heat. Made for the Vivacious Violets during ZWT 7.
Delicious summer dish! Great with BCC or simply with flat bread.
I used one whole red pepper diced and I replaced the maui onion with green onion.
Cilanto is a mush!
Thanks a lot for posting this. Done for PRMR
As with others, when I can, I DO like using Maui onions! I also used lemon pepper instead of the usual S&P, & the salsa is absolutely wonderful! Will be making it again, for sure, & it's recipes like this that I enjoy sharing with my friends ~ Thanks for sharing it with us! [Tagged & made in Please Review My Recipe]