We are Mellissa & Lauren: long-time friends, self-taught & still learning cooks, gardeners unafraid of the dirty work, and civil servants who are at the ends of our ropes and sick of the scale! Join us as we cook our way to health, chase down our fitness goals, and blog our way back to sanity.
Friday night, hubby and I had our Chevy's Fresh Mex, the At-Home Edition. It's really difficult to eat out when you have such a restricted diet, so I attempt to make everything I'm craving at home. We grilled up carne asada, veggies, pineapple, and wrapped everything up in a gluten free corn tortilla. We grilled the entire 3lb tub of fresh pineapple we got at Costco, and since it was just the two of us, we had lots of leftovers.
I love all things pineapple. Especially Pineapple Dole Whip. It tastes best eaten at the Dole Plantation on Oahu, while seated next to a pineapple plant. But going to the local Frozen Yogurt Shop will satisfy the cravings.
I texted Lo.
I just took a nap and had a dream....Of grilled pineapple salsa. Dreams are about to become realities.
I started by chopping up all the leftover pineapple into tiny chunks.
Chopped up a fresh red spring onion, bottom and tops.
Got out my gloves, and diced up a jalapeño.
Chopped up some cilantro and fresh mint leaves.
Juiced a couple limes.
Added some cumin. (It really is one of my favorite spices)
Gave it a stir, a taste, and then covered it and started it's required siesta in the fridge.
When dinnertime came around, I seared some jumbo sized scallops, and served them on top of this salsa.
Sweet, but not too sweet. Spicy, but not too spicy. A wonderful balance of flavors, complimenting the scallops perfectly.
As good as any fancy restaurant.
And way, way cheaper.
Grilled Pineapple Salsa
3 cups grilled pineapple, chopped
1 red onion, diced
1 jalapeño, diced
1/4 cilantro leaves, chopped
1 tbl mint leaves, chopped
juice of 2 limes
Mix all together in a glass bowl. Cover and refrigerate for 2-3 hours.