© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
|Subscribe in a reader|||||
Recipe from: Family Circle
1 small pineapple, trimmed, diced
1 sweet red pepper, cored, seeded and chopped
¾ cup chopped red onion
2 tablespoons chopped fresh cilantro
3 tablespoons fresh lime juice
1 teaspoon mashed canned chipotle chile, in adobo sauce
2 teaspoons adobo sauce from can of chipotle chiles
Combine pineapple, red pepper, cilantro, lime juice, chipotle and adobo sauce inlarge bowl. For best results, refrigerate, covered, for a few hours or overnight.
First, slice off the crown. Then rotate and cut a thin slice off the bottom. Stand upright. Cut along the curve, about ¼-inch in from "eyes". Cut four side pieces, leaving a core about 1-inch square. Cut each side into ¼-inch strips; turn and cut across into small dice.