Caramelized Pineapple Salsa
Equipment
- Knife
- Cutting Board
- 14" Saute Pan
- Large Spoon
- Large Mixing Bowl
- Sheet Pan
- Measuring Cups
- Measuring Spoons
- Vegetable Peeler
Ingredients
- 3 Tablespoons Olive Oil
- 4 Cups Pineapple Fresh Approx. 1 Large Pineapple Peeled And Diced = 4 Cups Diced Into 1/4”x 1/4” Squares
- Or Canned Pineapple With The Liquid Drained
- 4 Tablespoon White Sugar
- 4 Tablespoons Fresh Cilantro Finely Chopped
- 2 Tablespoons Fresh Basil Finely Chopped
- 1 Tablespoon Fresh Mint Finely Chopped
- 1 Tablespoons Red Onions Diced Very Small
- 2 Cups English Cucumber Peeled, Seeded And Diced Into 1/4 “x 1/4" Squares
- Diced
- 3 Tablespoons Rice Vinegar
- 2 teaspoons Lime Juice
- 1/2 teaspoon Red Chili Flakes
- 2 teaspoon Salt
- 1/4 teaspoon Black Pepper
Instructions
- In a 14" Sauté pan, over medium heat add the olive oil and let the oil heat up for 3 minutes.
- Turn the heat to high, add the pineapple and sugar. Saute until it is caramelized, about 15 minutes. The pineapple will be lightly browned and there should be no liquid left in the pan.
- Quickly cool the pineapple by removing it from the pan onto a cookie sheet, spread out.
- In a large bowl, add the remaining ingredients. Stir the pineapple in.
- Let the salsa cool for about 3 hours before using.
- The salsa will last 4 days refrigerated.
Notes
The salsa can also be served hot.
I have served it with grilled scallops and grilled pork.
I have served it with grilled scallops and grilled pork.