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Donal Skehan
Pineapple Chilli Mint Salsa | DonalSkehan.com
  • summer

Pineapple Chilli Mint Salsa

July 15

Tacos Al Pastor, thinly sliced pork shoulder cooked on a spit is one of my favourites to order and features little slivers of charred pineapple sliced on top. In the absence of spinning a giant spit in my kitchen, this simple salsa will get you that smokey sweet flavour you’re after and makes a great topping to almost any taco.

  • serves Serves 4
  • time

Method

  1. 1. Heat a griddle pan over a high heat.
  2. 2. Cut the pineapple into quarters lengthways, core and arrange on the griddle pan to char for 10 minutes, turning to ensure all sides are browned.
  3. 3. Once cooled a little, dice the pineapple and combine all the ingredients apart from the mint. Toss the mint in just before serving.

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Ingredients

1 small pineapple, peeled

1/2 red onion, thinly sliced

1 red chilli, finely chopped 

1 tbsp olive oil 

1 garlic cloves, crushed

Juice 1 lime 

Small handful mint leaves, finely chopped