1 (8-ounce) can pineapple
chunks or tidbits
1 small avocado, pitted, peeled and diced
1 pound strawberries, cut into 3/4-inch cubes
1 small jalapeño chile, seeded and finely chopped (see
note)
1 tablespoon balsamic vinegar
1/2 teaspoon onion salt
Drain and reserve 2 tablespoons
pineapple juice. In non-reactive bowl, combine pineapple, reserved
juice, avocado, strawberries, jalapeño, balsamic vinegar
and onion salt. Let stand 5 to 10 minutes to allow flavors to
blend.
Serve with chips or over
grilled fish or chicken.
Makes 14 servings.
Cooking Tips:
Instead of pineapple,
peel and chop 1 medium mango and add to remaining ingredients
with 1/3 cup orange juice and 2 tablespoon lemon juice.
For a simple marinade,
combine remaining juice from pineapple, 2 tablespoons soy sauce
and ½ teaspoon sesame oil. Pour marinade over 2 large
fish steaks or fillets or chicken breasts. Marinate 20 to 30
minutes; drain. Cook on the grill or in the oven.
Note: Working with jalapeños
or other chiles: Capsaicin is the ingredient in chiles that causes
the burning sensation associated with fresh peppers. It's a good
idea to use rubber gloves when handling fresh chiles. (Disposable
surgical gloves, available at most drugstores, work best for
this.) If you choose not to use gloves, be extremely careful
not to touch any part of your body, especially your eyes. After
you've finished handling the chiles, wash your knife and cutting
board with hot soapy water to ensure that there is no carry-over
to other foods that may come in contact with the peppers.
Recipe provided courtesy of the Driscoll Strawberry
Associates.
