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Pineapple & Jalapeño Relish Recipe

It’s easy to squirm your way out of making dinner at home and go out to enjoy a fantastic dinner made by someone else. At least if you’re like me: single, of little patience and hate nothing more than doing the dishes.

Unless I’m cooking for a client, the times I indulge myself at home seem to be dwindling more and more. I’ve been struggling with it for a few years now and am actively making moves to get over this rut of not enjoying the experience of cooking for myself. You’d think it’d be a no brainer. The relative ease and extreme comfort of cooking at home is a strong argument for bypassing the invites to eat out or the hour-long process of getting dressed. Not to mention that cooking at home has the foremost importance of offering complete control of what goes in your food.

So, if you’re like and me and battle cooking at home vs eating out, let’s dig into our catalog of easy recipes that are easy, fun to make, delicious and versatile to enjoy several ways.

Since spring is here, anything fresh, colorful and refreshing will quickly crawl to the top of  that list. Fruits are an amazing way to make every day cooking much more appealing and take away the guilt of eating unhealthy. Well, for the most part (b/c I can think of 20 things I can do with fruit that cancel out any nutritional benefits they have!). For me, relishes are the way to go! They’re obviously perfect as salsas for dipping, as snacks and appetizer. But, if you’re looking to use your favorite salsa to complete a robust dish, simply use it as a topping, especially for chicken or fish.

I’ve been making this pineapple and jalapeño relish for about 10 years and it’s always a hit. Nothing special or complicated; just a really good-tasting relish that you can bottle up.  It has spicy notes that I usually avoid in my food (super low heat tolerance over here) and perfect color balance which indicates different properties of vitamin my body needs.  And, the touch of nutmeg in it gives it a sophisticated element that most rustic salsas don’t have.

I normally enjoy it as a snack, enjoyed with a variety of chips, namely a multigrain one. But, on lovely and perfectly weathered afternoons and evenings, there’s something sexy about pairing it with a chunky filet or cutlet of some sort.

If you didn’t guess, it’s amazing over seared, grilled or even poached salmon….add a bit of wild rice and you’ve got a simple, fast and healthy meal. It works well with most white fish and even chicken. Definitely skip having turkey or a juicy steak. And, because the base is pineapple, you can alter it to fit your palatte. Less spicy, sweeter, crunchier, etc… you get it.

It’s doable. Keeps for about 3 days. Easy to make. Beautiful colors. And, tastes amazing!

Oh, and it reminds me of being on an island where fruit just falls of the trees for your picking and liking. That’s just as important as its flavor, right. Food that transports you is so key to it being spectacular.

Eat well, love unapologetically, pray with true intention, and take care of yourself.

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Enjoy
PINEAPPLE & JALAPENO RELISH
Ingredients:
  • 1 pineapple, cored and cubed
  • 1 red pepper, diced
  • 1 bunch cilantro, finely chopped
  • 2 jalapeño peppers, seeded and minced
  • 1 lemon
  • 1 tsp. nutmeg
  • 1/4 c. orange juice
  • Pinch of salt to taste

Method:

In large mixing bowl, add and combine all ingredients except for the orange juice. Gently stir in orange juice. Chill or serve at room temperature.

Yields 20 servings.

 

57 thoughts on “Pineapple & Jalapeño Relish Recipe

  1. I make a version of this all the time whenever I make tacos. Love the freshness and its soo simple! I love your addition of nutmeg, I can see how that will go well with the pineapple. I will try this next taco night.

  2. Wow…this is too simple. I must try it…think it will work great on some salmon (as you stated) I’m thinking Salmon sliders for a client or even Chicken and Fish tacos. I just may try it this weekend or next. Will for sure let you know how it turns out.

  3. We both do salsas like this all the time. Pineapple, mango, papaya, watermelon…they’re all great fruits for a salsa. It’s a nice switch up from tomatoes of course, and the sweet/tart flavor of fruit is better over protein. Throw a few black beans in there to really round it out, and it’s almost a full meal.

  4. B, this looks amazing and so simple to make. I’m not single and have to cook every day so this is something I can easily add to my own catalog of goodies!

  5. Jehan: So simple, right!?! I have a few other ingredients I add to it but I figured this one was simple enough for everyone to enjoy. The other things I add make it brighter than it looks! 🙂

    Joi: Yuuup! Definitely great for those options. LMK if you did!

    Ben: Verdad?!?

    DuoDishes: Ooh, I love the mango version, too. Never made a watermelon I have to admit. I’m not the biggest fan of it but I do enjoy its derivatives. I add black beans to my mango one, never my pineapple 🙂

    Michele: Oh I’m glad you like it. I think T would love it, too.

  6. girl!
    tell me about that cubano espresso.
    everytime you tell me on twitter or at my blog i cringe with jealousy.
    oh how i love those.
    when i do one i do it breve style (with half & half)–so decadent.
    i love this relish.
    have you ever made a spicy corn relish? its so good on cheese and crackers, hot dogs, grilled fish, etc….

  7. Definitely going to try it , but ingredients don’t call for red onion but image has it with red onion in it ? Is the OJ with pulp or without? I like some pulp in my drinking OJ but don’t know if that will throw it off with more orange or not?

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