We often separate fruit from the dinner plate. This recipe challenges that boundary. It brings the intense sweetness of fresh pineapple and pairs it with the heat of jalapeño and the earthiness of chili powder.
The addition of flaked coconut provides a surprising texture. It creates a chewiness that contrasts with the crisp peppers and juicy fruit. This is not a garnish to be overlooked. It is a bright, sharp condiment meant to cut through the heaviness of roasted pork or the richness of oily fish. It requires time in the cold to come together, allowing the vinegar and spices to permeate the fruit.
The Recipe
Yields: 5 1/2 Cups | Prep time: 20 minutes | Chill time: 4 hours
Ingredients
- 1 fresh pineapple, peeled, cored, and chopped
- 1 (7-ounce) can flaked coconut
- 1 large red bell pepper, chopped
- 1/4 cup minced purple onion
- 2 jalapeño peppers, seeded and minced
- 3 tablespoons rice wine vinegar
- 1 teaspoon salt
- 1 1/4 teaspoons chili powder
Instructions
1. Prepare the Ingredients Process the fresh pineapple into small, uniform chunks. Chop the red bell pepper and mince the purple onion and jalapeño peppers finely. The goal is to have all the components roughly the same size so you get a mix of flavors in every bite.
2. Combine Place the chopped pineapple, flaked coconut, red bell pepper, purple onion, and jalapeños into a large mixing bowl. Sprinkle the salt and chili powder over the mixture. Pour in the rice wine vinegar. Toss everything gently until the spices and vinegar are evenly distributed throughout the fruit and vegetables.
3. Chill Cover the bowl tightly. Place in the refrigerator to chill for at least 4 hours. This resting period is vital. It allows the dried coconut to soften slightly and the pineapple to absorb the heat from the peppers and chili powder.
4. Serve Serve cold alongside roasted pork, grilled chicken, or white fish.
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Spiced Pineapple & Coconut Relish
This unique relish combines the sweetness of fresh pineapple and coconut with the heat of jalapeños and chili powder. It is a bright, textured condiment that pairs perfectly with roasted pork, chicken, or white fish.
Ingredients
Instructions
Prepare the Ingredients
-
Process the fresh pineapple into small, uniform chunks. Chop the red bell pepper and mince the purple onion and jalapeño peppers finely. The goal is to have all the components roughly the same size so you get a mix of flavors in every bite.
Combine
-
Place the chopped pineapple, flaked coconut, red bell pepper, purple onion, and jalapeños into a large mixing bowl. Sprinkle the salt and chili powder over the mixture. Pour in the rice wine vinegar. Toss everything gently until the spices and vinegar are evenly distributed throughout the fruit and vegetables.
Chill
-
Cover the bowl tightly. Place in the refrigerator to chill for at least 4 hours. This resting period is vital. It allows the dried coconut to soften slightly and the pineapple to absorb the heat from the peppers and chili powder.
Serve
-
Serve cold alongside roasted pork, grilled chicken, or white fish.
