Pineapple Salsa for Pork Entrees
I just cannot help myself when it comes to a great pork chop, ham steak or roast. I am offering this beautiful topping for a chop or pork roast to move you outside where you might get that grill fired up. Let’s make a nice Pineapple Salsa.
1 each fresh pineapple
1 leak or large green onion (sliced thinly)
1 tbsp canola oil
1 tbsp chinese plum sauce
1 tbsp pineapple jelly
1 tbsp sriracha sauce
3 cups pineapple juice
1/4 cup chopped parsley
1/4 chopped red onion
1/4 cup chopped roasted red pepper
1 tsp salt
1/2 tsp black pepper
Peel pineapple and cube into 1 inch cubes, Reserve 1/4 the cubed pineapple and dice that remaining amount into 1/2 cubes (place off to side)
In a 3-4 quart sauce pan add oil and sliced green onion, saute until tender on med heat
Add big chunks of pineapple, plum sauce, jelly, sriracha sauce, salt, pepper and 2 cups of pineapple juice into the sauteed onion pan and continue to cook on low for about 20 min
After 20 min remove large chunks of pineapple from pan with slotted spoon. Place the cooked pineapple chunks on food processor or blender.
Add 1 cup of pineapple juice and puree until a nice smooth pineapple stock is created.
Pour the pineapple stock back into sauce pan and add the diced pineapple, red onion, roasted red pepper, parsley to the stock.
Continue cooking for about 20 min and remove from heat.
Transfer salsa to a lidded storage and allow to cool to room temperature. Then refrigerate until used in your menu.
Stores well for a week