Pineapple-Kiwi Salsa
Is everyone ready to fire up the grills this weekend? Hopefully it won’t be raining, but I’ll grill in the rain with an umbrella either way. You’ll have to try this Pineapple-Kiwi Salsa that I created it will go great with your grilled meat. I made jerk pork chops and we topped it with this salsa for a sweet-hot Caribbean dish. My favorite jerk seasoning is Busha Browne’s Traditional Jerk Seasoning Rub. We tried this on our honeymoon in Jamaica 19 years ago and it is still our favorite. (Kind of like my hubby when you like something you stick with it!) The rub is a thick paste you rub onto chicken, pork, fish or shrimp; let marinade for an hour and then grill. I love the paring of the sweet-hot Pineapple-Kiwi Salsa with the hot jerk flavor.
Pineapple-Kiwi Salsa
1 cup chopped fresh pineapple*
1 kiwi peeled, chopped
1 scallion, green and white parts, minced
1 jalapeño minced, about 1 teaspoon
2 Tablespoon chopped cilantro
½ lime
In a small bowl combine pineapple, kiwi, scallion and jalapeño; toss to combine. I used minced jalapeño fresh from my freezer. Add cilantro and squeeze lime over all. Toss until combined. Serve with grilled meats or fish.
Serving size varies, it depends how much salsa you like. The two of us had a bit of salsa leftover. I would say it serves 3-4.
*Fresh pineapple is the best tasting. I have used frozen (thawed) and in a pinch I have used canned. Use whatever you have on hand.
