Pineapple salsa

I was looking for a little side dish to go with a recent discovery: Gressingham Memphis Barbecue Pulled Duck. This was the result - it was so goo that next time we had it we added it directly to half a chopped up iceberg lettuce; but that's another story: Crunchy lettuce salad with pineapple salsa.

Pineapple salsa

Servings:	Serves 2
Calories per serving:	57
Ready in:	45 minutes
Prep. time:	45 minutes
Cook time:	None
Difficulty:
Recipe author:	Chef
First published:	7th December 2015

Best recipe review Fabulously fresh. 5/5 Great with pulled pork Jerry, aka Chef)

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 1 small tin of pineapple rings (4 rings)
• 1 small red onion, peeled and cut into thin rings
• 2 small fresh chillies, deseeded and chopped into rings
• 1 teaspoon fresh ginger - (Frozen ginger paste is the most economical way to use ginger and still have the zing)
• 1 level teaspoon muscovado sugar
• 20 ml lime juice
• 20 ml olive oil
• Pinch of sea salt

Method

1. Drain the canned pineapple rings and cut into segments - reserve a little of the juice
2. Leave the onions to dress the salsa at the end
3. Mix the remaining items together and the flavours to combine
4. Taste and add a little of the pineapple juice if needed
5. Add the onion rings and mix everything together

Serving suggestions

This went really well with roast ducks legs

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