I was reading a novel, and one of the characters was enjoying pineapple relish on something or other, so, quicklikeabunny, I went to da Google, where I found a recipe for Hawaiian Hot Dogs with Pineapple Relish on Rachael Ray’s web site.
Her recipe looked really good, but I needed to make a few changes, based on the content of my pantry and crisper drawer, and also based on the fact that I am not a big fan of the cilantro. I also eschewed the hot dogs in favor of Soul Rolls.
And you know what? This is still a fine fresh relish for use in any number of tasty ways.
•2 tbsp avocado or olive oil
•20 oz can pineapple chunks, drained
•1/2 cup diced red onion
•1 jalapeño, sliced
•2 cloves minced garlic
•1/4 cup cider vinegar
•2 tbsp key lime juice
•1 tbsp Zippy & Sweet Mustard – or Dijon Mustard
•1/4 tsp Seasoned Salt
•1/4 tsp black pepper
•1/4 tsp Aleppo pepper
•1 tsp dried parsley*
•1 Persian cucumber, sliced
*If you have fresh parsley, by all means add it with the cucumber and scallion once the relish has been cooked and cooled.
Warm the oil in a sauce pan of medium heat, then add the onion, jalapeño and garlic and cook for five minutes.
Drain the pineapple, saving the juice to make a dipping sauce for the Soul Rolls,
Add the pineapple chunks to the veggies in the pan and cook for another ten minutes or so, until bits of the pineapple are browned in spots and mebbe a bit charred.
Reduce the heat to low, then add the vinegar, mustard, black and Aleppo pepper, and dried parsley (if using) and cook, uncovered for 30 minutes more, stirring often.
Run an immersion blender through the relish to give you a more or less smooth, spreadable relish – or – transfer to a blender and pulse a couple of times.
Transfer the relish to a bowl or other container, then, when cooled, stir in the cucumber, scallion, and fresh chopped parsley, if using.
Pretty darned spiffy on those Soul Rolls, if you ask me.
A note on the pineapple: I used chunk, because that’s what I had, but slices would probably be easier to brown.