Pineapple chow after growing a pineapple for two years in Trinidad and Tobago for Sweet TnT Magazine.

Pineapple Chow after a two-year wait

We at Sweet TnT Magazine believe that homemade is the best made so we planted the crown of a ripe pineapple expecting that we would be eating Pineapple Chow in no time. What followed was the longest run up to this delicious food recipe. After two long years, the homemade organic Pineapple Chow was finally complete.

Respect for pineapple farmers

We can say it was worth the wait because it tasted sweeter than any pineapple that we had tasted in our lives. Also, it gave a healthy respect of what it took a farmer to get pineapples from his farm to the market.

Below is a simple and tasty recipe for Pineapple Chow, but the next time you go to the supermarket or green grocer, remember it took two years of love and hard work to get that pineapple to you. Bon appetite.

Ingredients for Pineapple Chow

1 pineapple, ripe (or almost ripe)

2 garlic cloves, finely chopped

4 leaves chadon beni (also known as shado beni and culantro)

1 onion

1 lime (lime juice will prevent the pineapple from oxidizing, turning black)

Salt and black pepper to taste

1 scotch bonnet pepper, finely chopped or bird pepper if available, store bought pepper sauce or Tabasco Sauce will do as well, all of which is optional depending on your tolerance

Pineapple chow after growing a pineapple for two years in Trinidad and Tobago for Sweet TnT Magazine.
Stages of pineapple growth at Sweet TnT Magazine.

Directions

Peel the pineapple and cut out the eyes.

Slice the fruit into rings and then cut each ring into chunks (about 1 1/2 inches wide).

Combine the pineapple chunks with the garlic, cilantro, half the lime juice, half the chopped hot pepper, and salt and black pepper to taste.


Stir to mix thoroughly.

Let the mixture sit in the refrigerator for a few minutes to soak in all of the seasoning, and then you are ready for the spicy, sweet and savory goodness that is pineapple chow.

Pineapple chow after growing a pineapple for two years in Trinidad and Tobago for Sweet TnT Magazine.
Pineapple Chow ready to eat.

January 2018   www.sweettntmagazine.com

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