- Servings: Makes about 3 cups.
This easy relish, adapted from one by Bobby Flay, is a wonderful partner to fish tacos, roasted shrimp, or simple pieces of chicken. If you have a grill, you can use that to cook the pineapple but for city folks, a grill pan on top of the stove works just as well.
- 1 pineapple, peeled and cut into 1-inch-thick slices from which the core has been removed
- 2 to 3 tablespoons canola oil, plus more for brushing the pineapple
- Salt and freshly ground black pepper
- 4 large scallions (white and pale green parts), thinly sliced
- 2 small Serrano chilies, minced, with or without seeds
- Juice of 1 lime
- 1/4 cup chopped fresh cilantro
- Preheat a cast iron grill pan on top of the stove.
- Brush the pineapple slices with oil and sprinkle with salt and pepper.
- Place the pineapple slices in the grill pan and cook until charred on both sides and just cooked through, about 2 to 4 minutes per side.
- Remove the pineapple, let cool a few minutes until cool enough to handle and then cut into large dice and place in a bowl.
- Add the green onions, Serrano chilies, lime juice, and 2 tablespoons of oil and toss to combine.
- Add the cilantro and toss again. Taste, season with salt and pepper, and add more oil, if desired.
- Let sit at room temperature for 30 minutes before serving to allow the flavors to mingle.