Pineapple salsa composed to hit all the right notes. Balanced sweetness, heat and acidity. Gorgeous colors and tasty crunch. Pair with a tropical fruit flavored IPA and don't forget to bake some candied bacon chips to scoop with:).
Peel, cut and dice a fresh pineapple - measure out 3 cups and freeze the remaining quantity if not going to use immediately for something else. *
In a medium-sized bowl combine the diced pineapple, red pepper, jalapeno, red onion and finely chopped cilantro. **
Season with salt and pepper, add lime juice and mix everything well.
Heat oven to 350 F. Cut the bacon slices in about 3 inch long pieces. Arrange over a parchment paper lined baking sheet. Bake for 7 minutes.
Remove from oven and sprinkle with brown sugar. Place back in oven and cook for seven to ten more minutes or until completely cooked (most of the fat rendered). Depending on the thickness and fat content of your bacon this time will vary.
Carefully transfer candied bacon onto paper towel, let cool off and serve immediately with the pineapple salsa and tortilla chips.
*Frozen pineapple pieces can be used to make a pineapple slushie.
**If you prefer spicier salsa do not remove the inner ribs and/or leave a few of the jalapeno seeds.
This salsa is best eaten fresh, shortly after it was made. See tips under recipe card.
Nutrition data is for the pineapple salsa only, per serving.
Note that the optional candied bacon chips are not the dehydrated type of bacon chips. These are simply chips alike candied pieces of bacon and are best eaten as soon as they cool off. Really tasty!