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
1 tablespoon olive oil
2/3 cup chopped red onion
2 tablespoons brown sugar
1/2 cup chopped red bell pepper
2 tablespoons chopped cilantro, or more to taste
2 tablespoons fresh lime juice
2 tablespoons red wine vinegar
1/4 cup chopped scallions (white and pale green parts)
purchased plantain chips

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.

Heat the olive oil over medium heat, add the onion, and stir for 3 to 4 minutes, until onion is softened but not browned. Add the brown sugar and the red pepper and stir for 1 minute to combine. Remove from heat and add to pineapple. Add the cilantro, lime juice, vinegar, and scallions. Stir to combine.

Refrigerate until an hour before party time. Serve with plantain chips.

Makes about 2 1/2 cups of salsa.

Make-Ahead Factor

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.

From Cocktail Parties, Straight Up! Easy Hors D'oeuvres, Delicious Drinks and Inspired Ideas for Entertaining with Style by Lauren and Anne Purcell.

Pineapple Salsa with Plantain Chips

Make-Ahead Factor

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