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A white bowl of trini pineapple chow with on a brown background.
Renee Robley

Pineapple Chow

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This easy Trini pineapple chow recipe combines fresh pineapple with chadon beni, pimento peppers, lime, and hot pepper for a sweet, salty, tangy, and spicy Caribbean snack.
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Prep Time 15 minutes
Resting time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Snack
Cuisine: Caribbean
Calories: 130
Ingredients Method Nutrition

Ingredients
  

  • 1 pineapple peeled and cored
  • 3 sprigs chadon beni culantro, thinly sliced
  • 3 pimento peppers thinly sliced
  • 1 hot pepper such as Scotch bonnet, thinly sliced
  • 1 lime juiced
  • Salt and black pepper to taste
  • 3 garlic cloves thinly sliced (optional)

Method
 

  1. Prepare the pineapple: Cut off the top and bottom of the pineapple, then remove the skin and core. Cut into bite-sized chunks or slices and place in a medium bowl.
  2. Prepare the seasonings: Thinly slice the chadon beni, pimento peppers, hot pepper, and garlic, if using.
  3. Add the sliced seasonings to the pineapple and toss to combine.
  4. Squeeze the fresh lime juice over everything and mix well.
  5. Season with salt and black pepper to taste.
  6. Let the pineapple chow sit for at least 20 minutes before serving to allow the flavors to come together.

Nutrition

Calories: 130kcal

Recipe Printed From ThisBagoGirl.com

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