Trinidadians have a rich culinary heritage that is deeply ingrained in their culture. One of the most popular dishes is chow, which is typically made with various fruits. Interestingly, chow is typically made with half-ripe, green, or sour fruits. However, pineapple has become an exception to this rule, as it is one of the few fruits that is used when it is ripe.
Pineapple chow is a refreshing and delicious snack that is enjoyed by many Trinidadians. The dish is typically made by dicing fresh pineapple and tossing it with a mixture of salt, pepper, garlic, and other seasonings. Some people also like to add chili pepper or hot sauce to give the chow a spicy kick. Pineapple chow is best served chilled and is a perfect snack on a hot day or as an appetizer before a meal. The sweetness of the ripe pineapple combined with the tangy salt and spice creates a unique and satisfying flavor that is sure to please any palate.
Prep Time: 15minutes
Total Time: 15minutes
Course: Appetizers
Cuisine: creole
Servings: 3
Ingredients
- 1 pineapple
- 15 leaves chadon beni
- 1 head of garlic about 12 cloves
- Salt to taste
- Pepper to taste
Instructions
- Cut off both ends and peel the pineapple. Set aside the skin but don’t throw it away. You can use this for pineapple juice.
- After peeling use a knife to gouge out the “eyes”. Clean the garlic and chop the chadon beni leaves leaves finely.
- Slice the pineapple into about 1/2 inch thick pieces and place in a large bowl. Add the chadon beni, garlic, salt and pepper.
- Add a little water about 1/2 cup. Check the taste and adjust the salt and pepper. Then leave to marinate for about an hour.
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Recipe © Simply Trini Cooking. All rights reserved
Pineapple Chow
Ingredients
- 1 pineapple
- 15 leaves chadon beni
- 1 head of garlic about 12 cloves
- Salt to taste
- Pepper to taste
Instructions
- Cut off both ends and peel the pineapple. Set aside the skin but don’t throw it away. You can use this for pineapple juice.
- After peeling use a knife to gouge out the “eyes”. Clean the garlic and chop the chadon beni leaves leaves finely.
- Slice the pineapple into about 1/2 inch thick pieces and place in a large bowl. Add the chadon beni, garlic, salt and pepper.
- Add a little water about 1/2 cup. Check the taste and adjust the salt and pepper. Then leave to marinate for about an hour.
