Set Aside an Hour

I was sitting at my desk one recent afternoon, snacking on some pineapple, when I had to stop. I don’t mean to be dramatic, but it felt like my throat was closing up. Was I suddenly allergic to pineapple, just like the kiwi allergy that popped up out of nowhere a few years back? If so, it would be a disappointing reality, one that would really mess with my plan to eat my way through the tropical fruits of Hawaii.

Two weeks later we were having a casual dinner on the island and I ordered a ham and pineapple pizza. I was halfway through my meal when my husband said, are you going to be ok? Yes, I responded, thinking I was answering an inquiry as to whether I ordered enough food. No, I mean, with the pineapple? Ohhhh, I forgot!

But I was fine. Thankfully it was a false alarm, because I plan on making pineapple salsa for the rest of my life.

If the simplicity of this pineapple salsa is any indication of how easy it is to make all salsas, then I am prematurely declaring this summer the Summer of Salsa. The only real requirement is that you set aside an hour. That’s how long it will take to cut a whole pineapple into roughly a quarter inch dice. It’s worth it! Serve with tortilla chips at ladies night following the return from your tropical honeymoon.  

PINEAPPLE SALSA

Mix together 1 whole pineapple (diced), 1 medium white onion (diced), 1 jalapeno (diced), the juice of 2 limes, and salt to taste.