Tuesday, April 12, 2011

Hawaiian Pineapple Relish

We're settled in our new house and enjoying the back yard already. Saturday we had some friends over for a cookout as a farewell to a good "bro" (brother) of ours. (Malosi and the rest of the Te'o family: you'll be missed! Enjoy playing for the "Cougs" in Provo!) In order to jazz up our hot dog meal plan I made this pineapple relish. FYI: our Hawai'ian friend told us that a true Hawai'ian doesn't eat a dog with a bun. He then proceeded to inform me that he could eat the entire bowl of relish if I let him. A cook always loves that kind of compliment. The picture isn't fantabulous because it was served on a paper plate and photographed with an iPhone but my daughter picked this bright pink bloom that I think sets off the colors of the pineapple relish nicely.

Photobucket


Pineapple Relish

1 Tablespoon olive oil
1 cup diced sweet onion
1/4 cup diced red bell pepper
1 1/2 cups finely diced fresh pineapple
1 teaspoon salt
1/4 teaspoon ground black pepper
1/3 cup cider vinegar
1 teaspoon fresh lime zest
1 Tablespoon dijon mustard
1 clove garlic, minced

In a medium saucepan over medium heat, add the oil onion and green pepper. Saute until the vegetables are soft. Add the pineapple, the salt and the pepper. Cook over medium heat, uncovered, until the liquid reduces, about 30 minutes.
Deglaze the saucepan with the vinegar and add the lime zest, mustard and garlic. Cook uncovered over low heat until the liquid is reduced again, about 20 minutes more. Transfer to a bowl, let cool then refrigerate, covered, until ready to use. Aloha!
Adapted from the Food Network

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