I thought I would share a few tutorials on how to cut fruit this week since summertime I can’t get enough fresh fruit. If you missed how to cut a watermelon, be sure and check it out too. Today I will share how to cut a pineapple. A pineapple can be intimidating with the spiny sides and cumbersome core. Once you see how easy it is to cut a pineapple you will not feel that way again. Plus I will be sharing a Grilled Pineapple Salsa from Busch Garden’s Food and Wine Festival.
To be sure if your pineapple is ripe, start by smelling the bottom, is should smell like pineapple. You can also test to see how easily the leaves come out of the top.
similar to the watermelon tutorial, first start by cutting the top and bottom of your pineapple so it is easier to cut.
Cut away the skin all around the pineapple, being sure to cut deep enough to cut out all the eyes of the pineapple.
Then you can quarter the pineapple and cut out the inner core. Trust me you will not want to eat this part of the pineapple. It is usually pretty easy to identify as it is a lighter color than the pineapple. You can then slice up the pineapple into the desired size.
If you plan on making this grilled pineapple salsa, keep the quartered and cored pieces in tack and place on a grill. Due to the weather when I made this recipe, I used an indoor grill, which worked great too.
Just rotate the pineapple pieces on the grill to get grill marks on all sides. I love grilled pineapple slices with vanilla or coconut ice cream for a healthy summer dessert.
Once your pineapple has cooled, you can then dice it up for the grilled pineapple salsa recipe. Look at all the amazing colors that go into this dish. It screams summer.
I served it over grilled chicken with a side of grilled zucchini. What a healthy, low carb dinner. Don’t the colors just scream healthy. This grilled pineapple salsa would also be excellent over a grilled white fish. I have also used pineapple salsa on Hawaiian Pulled Pork Sandwiches. Yummy!
Grilled Pineapple Salsa
- 1 pineapple
- 1 red bell pepper, diced
- 1 green bell pepper, diced ( I used orange)
- 1 red onion, diced
- Fresh Cilantro to taste
- 2 limes, zest & Juice
- 2 tbsp Olive oil
- Salt and pepper to taste
- Peel, core and quarter a pineapple. Grill pineapple quarters so they have grill marks on both sides and natural sugars are released.
- Allow to cool and dice the pineapple
- Add them to the diced peppers, onions and cilantro. Add the olive oil and salt and pepper to taste. Allow to sit for at least an hour to allow the flavors to meld. Store in the fridge, covered.
This recipe makes a lot of salsa, feel free to half it or double it for a party.
Adapted from Busch Gardens Food & Wine
Now that you know how to cut a pineapple will you grill it?