I went to a friend’s “Havana Nights” themed birthday party and fell in love with the pineapple centerpieces because hello…. pineapples. I immediately wanted to take them all home like I was at a rescue shelter but only took two. Sharing is caring, folks.
The next day I went to a friend’s bbq (gosh, I swear I am not this social all the time) and I wanted to take something refreshing yet flavorful. Enter pineapple pico.
I quickly youtubed “how to cut a pineapple in half” because I never needed to cut one before. Youtube is a wonderful thing. I learned how to cut, core and empty a pineapple. Magical stuff happens on youtube. Anyways, scroll down to view the recipe on this refreshing, summery treat.
- 1 pineapple halved
- 1 cup diced pineapple
- 1 cup diced bell peppers any colors
- 1 cup diced roma tomatoes
- 1/3 cup chopped cilantro
- 1/4 cup minced onion
- 4 tbsp fresh lime juice
- salt and pepper, to taste
To make the pineapple bowl, cut about ⅓ of the pineapple off, leaving the stem attached to the larger piece of the pineapple. Make a cut around the outer edge of the pineapple fruit and make cuts across the middle too. Use a metal spoon to loosen and scoop out the pineapple chunks. Pour the extra juice out of the pineapple bowl so that it is empty.
Dice enough of the pineapple chunks to make one cup of diced pineapple to be used for the pico and save the rest for another use.
In a small bowl, mix together diced pineapple, diced tomatoes, diced peppers, minced onions, chopped cilantro, lime juice, salt, and pepper.
Transfer the pico to the pineapple bowl for serving. Store in the fridge.