Pineapple Salsa with Plantain Chips
Stranded in the Tampa International Airport one weekend, we picked up a cookbook called The Special Taste of Florida (as well as some grapefruit wine, but that was our less successful purchase!). The book attributes this salsa recipe to the Beech Street Grill in Fernandina Beach, Florida. Broiling the pineapple deepens its flavor and keeps the salsa from being too sweet.
1 pineapple, peeled, cored, and sliced into 1/4-inch-thick rounds
Preheat broiler. Broil the pineapple slices in the oven, about 4 minutes per side, until brown along edges. Remove from heat and let cool slightly, then finely dice.
The salsa can be prepared up to 4 days ahead and kept covered and refrigerated. Remove it from the fridge an hour before serving—the flavors are better at room temperature.