Pineapple Salsa

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Pineapples are superfood. I am always trying to come up with different ways to incorporate pineapple in my food project and this is one I absolutely love. Now, I am not sure if this really qualifies as salsa. But really, who says that tomatoes are the only official salsa ingredient? This is a great way to get that sweet and onion-y combo that works so well together.

Best served the same day. We love it on gilled tofu!

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These measurements make about 1 1/2 cups, enough for 4 plates, but you can estimate

1/2 of a regular size fresh pineapple (or probably about an overflowing cup of already cut up pineapple)
1/2 small red onion (more or less)
Handful fresh cilantro
The juice of 1 lime (more or less, start with 1/2)
Salt, a pinch, to taste

Dice up the pineapple. Dice the red onion. Mince the cilantro. Squeeze the lime juice. Add a pinch of salt. Mix together and adjust to taste. Enjoy!

Caramelized Pineapples with Pistachio Dust

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What to with a beautiful pineapple besides just slice it up? How about a sprinkle of sugar and some pistachio nuts! I serve these warm with a little homemade ice cream.

Note: I did not core the pineapple so we had to cut around it. My husband said I need a pineapple corer. Is there such a thing?

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4 slices of fresh pineapple
2 teaspoons coconut sugar
2 tablespoons pistachios

Preheat the oven to 350. Line a baking sheet with parchment paper.

Lay the pineapple slices on the baking sheet and sprinkle with about 1/2 teaspoon of sugar each. Bake for 15 minutes.

As the pineapple are cooling, grind the pistachios in the food processor until they are fine particles.

Place the pineapple slices on a serving dish and dust with the pistachios. Enjoy!