When I was pregnant the question I was asked most was if I was having a boy or girl. Second to that was an interrogation about my cravings. I think people were hoping to be amused by a list of bizarre food hankerings, but my response was sort of a disappointment–no pickles or ice cream. As boring as it sounds, I pretty much stuck to my normal routine except I bought a pineapple on every grocery run.
I have always been a fan of pineapple, but my consumption was to the point that I invested in a gadget that peeled and cored with a few easy twists. My habit continued even after the baby arrived. The last pineapple I picked wasn’t as ripe as I expected, so the rings ended up on the grill pan to caramelize, enhancing their flavor. I made grilled pineapple salsa, a tropical twist on a favorite chip dip.
Makes about 2 cups
1/2 whole pineapple, peeled, cored and sliced 1/4-inch-thick
1 small red onion, diced
1 red bell pepper, diced
1 jalapeno, seeded and minced
1 garlic clove, minced
Juice of 1 lime
1/4 cup cilantro, roughly chopped
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
Heat a grill pan over medium high heat. Grill the pineapple about 2-3 minutes per side until grill marks appear. Allow the pineapple to cool before dicing.
In a medium bowl combine the pineapple, onion, red pepper, jalapeno, garlic, lime juice, cilantro, salt and pepper.
Store in the refrigerator in an airtight container.