Summer isn’t over yet, so salads are still on many of our menus. For a pleasant change from those made with greens or pasta, here’s a recipe using fresh pineapple that might surprise you.
it is light and refreshing, but also delivers a bit of a kick. The pineapple and sweet peppers combine for a burst of sweet flavors, plus there’s a touch of heat from the serrano pepper. It keeps well in the refrigerator for about a week and actually tastes better as it marinates in its own juices.
How to cut a fresh pineapple
Cutting a fresh pineapple is easy with the right tools. A sharp knife that’s the right size is the key to success.
Learn how to cut a pineapple from our recent tutorial.
Prepping the ingredients
I used the 5″ Petite Santoku to cut the red, orange and yellow peppers. I have to say this knife has become a favorite. It works so well for so many ingredients.
Pull on a pair of plastic gloves before you tackle mincing the serrano pepper. The pepper and its seeds can easily irritate your skin if you’re not careful. Use the Trimmer or 4″ Paring Knife to cut off the ends of the pepper, then slice the pepper open and remove the membrane and the seeds which contain most of the heat.
Give this recipe a try. It’s quite unique with its combination of sweet and spicy flavors.
Barbara Singer is our resident home cook and has been part of the Cutco family since March 1990. Barb has always had an appreciation and love for cooking which she attributes to her Italian mother who was an excellent cook. Barb has her mother’s recipe box which she refers to often. She enjoys trying new recipes and adding touches to make them her own and particularly enjoys baking, considering cheesecake to be one of her specialties. She uses her husband, children and co-workers as taste-testers for the new recipes she tries. Barb says she can count on them to be honest and let her know if it’s a winner or a loser.