Jerked Pineapple Salsa

Shrimp Shooter Picture
Photo by Abi Nicholas, Tideline Magazine
1. Prepare the pineapple by first cutting the top and bottom off, then stand it on end and trim the skin and the eyes.

Cut the pineapple in half, lengthwise, then cut one half into half again. Remove the core from both quarters.

Slice the pineapple lengthwise into slices a little over 1/8" thick, then slice each of these pieces into little strips. Mince these and place in a bowl.

2. Add the rest of the ingredients, and mix well. The addition of my BBQ Sauce creates some extra heat, and helps to thicken the sauce.

3. This is best prepared a day ahead which will give it enough time for the flavors to blend.

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