I thought about making a batch of pineapple picalilli, but as I was already planning to make some chutney with the damsons and greengages, pickle the pears, and produce industrial quantities of strawberry and raspberry jam, I decided to go for something a little less labour-intensive. A bit of googling and some improvisation on my part produced this pineapple salsa.
4 tsps of minced red chilli
4 finely chopped spring onions
3 tsps of salt
juice of 2 limes
half a large bunch of coriander (or a couple of miserly supermarket packs)
- Remove the skin from the pineapple, cut into quarters, remove the fibrous core, and chops the flesh into small chunks.
- Combine in a large bowl with the rest of the ingredients, stir well to mix, and leave to rest for 30 minutes to allow the flavours to develop.