Pineapple Chow after a two-year wait

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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.

Estimated preparation time: 20 minutes

Serving: 12

Ingredients for Pineapple Chow

1 ripe pineapple

1 lime (to prevent pineapple from turning black)

6 leaves chadon beni

1 onion

2 cloves garlic

1 scotch bonnet pepper (with seeds)/2 tablespoons pepper sauce

1 teaspoon black pepper

1 teaspoon salt

1 cup water

Directions

Remove skin on pineapple and add to large bowl.

Ring the pineapple pulp, cut up into bite size pieces and squeeze lime juice on it.

Chop finely the chadon beni, garlic and Scotch Bonnet pepper.

Add to pineapple the chadon beni, garlic, Scotch Bonnet pepper or pepper sauce, black pepper and salt.

Massage the mixture thoroughly using hands.

Add water to make a sauce and let soak for at least 20 minutes.

Serve Pineapple Chow with Pepper Sauce (see recipe) to make it even hotter.

January 2018   www.sweettntmagazine.com

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