PINEAPPLE EXPRESS

After being in Milan at the end of January for 5 days, and eating and drinking my way through the city, I thought the next entry should be somewhat healthy.  When I got back, I literally couldn’t button my pants (unfunny), so I gave up booze, and bad food for 30 days, and then I no longer was in need of a new wardrobe.

In my group of friends, eating and drinking, is a huge part of our get togethers, we all stand around the food and talk for hours, while shoveling whatever goodness is in front of us, into our mouths….Superbowl was no different this go around.  Wings, ribs, grilled veggies, chili, dips, chips, dorks (if you get this reference then I love you more).  Stuffed  to the max…happy to have contributed in the health(ier) department this year.  ENJOY, Burnt Pineapple Salsa!

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INGREDIENTS

1 large pineapple

1/2 of a red onion

1 large jalapeno

1 garlic clove

1/2 cup chopped cilantro (I omitted, you don’t have to)

3 TBS fresh lime juice

salt & pepper to taste

This was definitely one of the easier dips I have made, and honestly one of the fastest.

HOW TO

Cut pineapple into 1/2 inch rounds (in case you need help, see link)

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 In a cast iron pan, or non stick skillet, char pineapple over high heat, I did this about 5-7 mins per side.

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Let the pineapple cool completely, and then chop in your food processor.  If you have knife skills, you can chop by hand, I do not!

Mince 1/2 of the red onion, garlic, and jalapeno, add lime juice, and place into a bowl.

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This is the time to add the cilantro (that evil evil herb) to your bowl if you so choose…..

Lastly, season with salt & pepper…and serve 🙂

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DIPPABLES

We used cucumber, endive, and nut thins (chia seed is the best)

Happy Dipping!

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