Simon and I started a Whole 30 this month. Started being the operative word.
First, let me just say that I think it is an excellent program, and I think that everyone should do it at least once, and ideally several times a year. Many people do a Whole 30 and it turns into a Whole Forever; they go strict paleo and never look back. That is awesome, and I tip my hat to those who do.
As for us, we had every intention of finishing what we started and making April a month of clean(er) eating and no drinking. Just like when we did The 21 Day Sugar Detox, we felt good about the fact that we were taking on the challenge together. The first week, I filled our fridge with food, and we were ready to rock the Whole 30.
We made it 19 days.
I’m not going to make any excuses about why we stopped. We just kind of did. I don’t think you should follow our example, but I do think you should always go with your gut in regards to your health and happiness. For those of you who don’t eat with us on a regular basis (which is just about all of you), Simon and I eat really clean in general. Our house is 100% gluten-free. We buy a week’s worth of grass fed meat, pastured eggs, and organic fruits and vegetables at the farmers market every week. We (pft; I) cook at home for 99% of the meals we eat. Maybe 99.7%. Our “cheats” are heavy cream, grain-free baked goods, sushi rolls, and a drink now and then. Once in a while I’ll eat something totally off the rails like a gluten-free dessert that one of my baker friends made. That’s us. I’m happy with that. We will do this again, and finish it, and we will do more sugar detoxes too. But for now, we’ll stick with our happy healthy lifestyle that includes a little dairy, almond flour muffins, and tequila. None of this is meant to read as an excuse, I just feel the need to give you some background on us. And if you’re about to leave a nasty comment about how we failed at being paleo, please allow me to refer you to this article, which while not written by me, sums up my feelings on the matter quite nicely.
All of this has nothing to do with the recipe in this post, except for the fact that Simon developed an uncanny addiction to pineapple during his Whole 19. So when I decided to make tacos the other night, it only made sense to make pineapple salsa.
Grilled Pineapple Salsa
1 ripe pineapple
1/2 an onion (2 thick round slices)
1 large jalapeño
1/2 teaspoon cumin
1/2 teaspoon coriander
2 tablespoons minced fresh cilantro
1/4 teaspoon salt
2 tablespoons lime juice
- Fire up your grill to medium-high.
- Trim the pineapple: Lay the pineapple on it’s side and cut off the top and bottom. Stand it up on one end and cut downward, along the contour of the pineapple, removing the skin but leaving as much flesh as possible. Keeping it in this position, continue to cut off 1/2-3/4 inch slabs of fruit. They don’t have to be even, you’ll be dicing after they’re grilled.
- Peel the onion and cut 2 thick slices out of the middle. (in the same direction you would cut off the top and bottom) Leave the rings intact. If you have a skewer handy, use it to hold the rings together to make for easier grilling; this way you won’t lose any onion through the grates.
- Oil the grates of your grill, if necessary. (this is one of those times that there is no such thing as an oil that won’t smoke; it’s sort of the nature of grilling. I use coconut, and keep my grill as clean as possible so that I hardly have to oil it.) Place your pineapple slabs and onions on the grill and let them get nice and brown. It’s tough to give you an exact time here, because each grill is pretty different… Once they’ve got some good grill marks, flip them and repeat on the other side.
- Remove the pineapple and onion to a plate and allow to cool until you can safely handle them.
- Meanwhile, dice your cilantro and mince your jalapeño. Remove the seeds and membrane if you want your salsa to have just a bit of a kick, leave them in if you’re going for heat. Place in a medium mixing bowl.
- Dice the pineapple and onion, and add to a bowl with the other ingredients (cumin, coriander, lime juice, and salt)
- Stir to combine and chill.
What to do with your fresh, sweet and spicy pineapple salsa?
- Add it to your list of toppings for Taco Night.
- Make a Hawaiian burger with bacon, BBQ sauce and pineapple salsa.
- Have it with any grilled, seared, or roasted fish.
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