Pineapple Jalapeno Relish is a fresh and delicious addition to brighten up just about any meal. We served it over grilled pork chops but it would also be amazing on burgers, hot dogs, chicken or tacos! It also makes a great appetizer served with chips!
Pineapple Jalapeno Relish
Over the weekend the kids were all out. We spent a ton of time in the pool, grilled out and had a great time. I’m so glad we put the pool in this year.
Nothing goes better together than grilled pork and pineapple. I had a fresh pineapple sitting on the counter so I threw this super simple Pineapple Jalapeño Relish together while the grill was heating up.
How to Make Pineapple Jalapeno Relish:
My garden is producing like gang busters. I added jalapeños and cucumbers from the garden along with the fresh pineapple, red onion, cilantro.
I added a squeeze of lemon juice, a little honey and a bit of kosher salt. I think it might have taken me 10 minutes total. It was so good that I was eating it with a spoon.
I served it over the grilled pork chops that we slathered in barbecue sauce and it was pretty much the best thing ever.
I can totally see it topping anything off of the grill or you can enjoy it with chips. It is just so flavorful and delicious! Also, it’s easy to make a day in advance if you are entertaining. It should keep for at least 2-3 days in the fridge.
Summer time on the ranch is insanely busy. There is so much to do. The guys have been spraying weeds, fixing fence, clearing brush and they will cutting and baling hay over the next few weeks.
It makes meal time so unpredictable. I try to have some things like this relish on hand to make things easy.
Having fresh salsa or pineapple jalapeño relish to go along side just makes those ho-hum hot dog nights a little better.
I hope you will give this pineapple jalapeño relish a try this summer!
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- 2 cups diced fresh pineapple
- 2 small or 1 large jalapeño, seeded and diced
- ½ cup diced cucumber (seeds removed)
- ¼ cup diced red onion
- ¼ cup cilantro, chopped
- juice of 1 lemon
- 1 tablespoon honey
- ¼ teaspoon kosher salt
- Add pineapple, jalapeños, cucumber, red onion and cilantro to a bowl and combine. Add lemon juice, honey and salt and stir until will combined.
- Cover and refrigerate until ready to serve.