For this salsa, we prefer the tang of a regular pineapple — not too ripe and not "extra sweet."
Active time: 25 min Start to finish: 1 hr
Recipe information
Yield
Makes about 2 cups
Ingredients
1
/2 pineapple, peeled (reserving rind), cored, and coarsely chopped (2 cups)
2
tablespoons fresh pineapple juice, squeezed from reserved rind with your hands
2
tablespoons fresh lime juice
1
tablespoon mild molasses
3
scallions, finely chopped
1
/4 to 1/2 teaspoon minced seeded habanero or Scotch bonnet chile
1
teaspoon chopped fresh thyme
3
/4 teaspoon salt
1
/4 teaspoon ground allspice
Need to make a substitution?
Preparation
Toss all ingredients together in a bowl and let stand, stirring occasionally, 30 minutes, to blend flavors.