FOR THE PINEAPPLE
FOR THE CREMA
- Break down and slice the pineapple into 1/2 inch steak sized pieces, grill until starting to soften and color with grill marks. Remove when still tender-crisp. Cool the chop into medium dice.
- Chop the rest of the salsa ingredients. A finer dice on the jalapeno and onion makes for a nicer texture.
- Juice the limes, saving a final squeeze for plating. **ZEST the limes first, setting aside the zest for the crema. Save a final section of lime peel to zest at the very end when plating.
- Combine the salsa ingredients with the lime juice, and a pinch of salt to taste.
Combine the crema with the lime zest. ASSEMBLY
Serve in separate bowls, or on a serving platter by spreading the crema, then top with the salsa. Add a final zest and a squeeze of lime juice over the top. Serve with Wellington Crackers and enjoy!
By: Sara @afoodloverslife