Plain grilled chicken:
Plain grilled chicken with pineapple cilantro salsa:
For the days when we can’t be whisked away to a tropical island, this fun and vibrant pineapple salsa really does the trick. Salsa is meant to generate flavour and freshen an otherwise bland or boring meal. Salsas are super easy to make IMO, and although it can require a lot of chopping or dicing, no one is EVER complaining about the final product.
Ideally, it uses a mixture of fruit, some sort of acid like citrus, a complimentary herb like cilantro or basil, and sometimes a knick of subtle heat. Salsa’s are also great as the ingredients are interchangeable, so long as you have an understanding of which ingredients pair well with others.
- 1 can of pineapple chunks, drained
- Zest and juice of 1 lime
- 1/4 of a red onion, diced fine
- 1-2 stalks of green onion, diced fine
- 1/4 cup of fresh cilantro, you can also substitute with fresh mint or parsley
- Drizzle of honey, or other natural sweetener, max 1 tsp
- Handful of dried cranberries/cherries
- Optional : 1/2 jalapeno if you’re feeling spicy tonight
Start by preparing all of the fine chops that need to be made in order to put together this salsa. It makes the process go a lot faster and it gives you time to listen to a podcast or your fave Spotify playlist while you chop.
Next, add the canned pineapple bits, red onions, cilantro, green onion, your dried fruit of choice, and cilantro to a medium bowl and combine. This way all the flavours have a quick meet’n’ greet before you add the party crasher.
Enter lime juice.
Zest the shitake out of that lime for ultimate goodness, and add the juice. Citrus plays a big role in balancing out the sweeter ingredients like the pineapple and dried fruit, but also creates a wonderful tangyness when paired with the onion-y components. Mix together once more.
Now is the time to season. Some salsas are great on their own without seasoning, however the tiniest pinch of salt can really elevate and enhance the ingredients you’re using. So season to your taste, and allow for a small drizzle of your favourite natural sweetener.
This isn’t necessary, however I like to add this extra hint of sweetness because I’d rather have the end-product lean sweeter rather than have it end on a sour note because of the full juice of the lime. Plus, the lime juice will continue to bump up that salsa the longer it sits in a fridge/room-temp and you will need something to again, balance it all out.
Taste for another season check, and then seal off with plastic wrap and allow to chill out in the fridge for a couple of hours if you can spare.
It will be that much more awesome. Serve with that boring piece of chicken you started with and call it a day, folks!
Peace and good eats, friends!