Summer isn't over yet, so salads are still on many of our menus. For a pleasant change from those made with greens or pasta, here's a recipe using fresh pineapple that might surprise you.
it is light and refreshing, but also delivers a bit of a kick. The pineapple and sweet peppers combine for a burst of sweet flavors, plus there's a touch of heat from the serrano pepper. It keeps well in the refrigerator for about a week and actually tastes better as it marinates in its own juices.
How to cut a fresh pineapple
Cutting a fresh pineapple is easy with the right tools. A sharp knife that's the right size is the key to success.
Learn how to cut a pineapple from our recent tutorial.
Prepping the ingredients
I used the 5" Petite Santoku to cut the red, orange and yellow peppers. I have to say this knife has become a favorite. It works so well for so many ingredients.
Pull on a pair of plastic gloves before you tackle mincing the serrano pepper. The pepper and its seeds can easily irritate your skin if you're not careful. Use the Trimmer or 4" Paring Knife to cut off the ends of the pepper, then slice the pepper open and remove the membrane and the seeds which contain most of the heat.
Give this recipe a try. It's quite unique with its combination of sweet and spicy flavors.
Spicy Fresh Pineapple and Pepper Salad
- 2 cups fresh pineapple, cut into 1/4-inch pieces
- 2 cups red bell pepper, seeded and cut into 1/4-inch pieces
- 1 cup orange pepper, seeded and cut into 1/4-inch pieces
- 1 cup yellow pepper, seeded and cut into 1/4-inch pieces
- 1 medium serrano pepper, seeded and minced (substitute jalapeno pepper if serrano is not available)
- Juice of 1 lime
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon kosher salt
- 1/4 cup shelled, chopped roasted/unsalted pistachios, for garnish
- In a large bowl, combine pineapple, peppers, lime juice, oil and salt. Toss to coat. Cover and refrigerate for at least 1 hour, preferably 2.
- Garnish with chopped pistachios just before serving.
- Serving suggestions: as a small side dish, topping for bruschetta or added to a bowl of rice, quinoa, lentils or greens.