Pineapple Salsa with Del Monte

What better accompaniment to go with my Jamaican Jerk/Cajun spiced chicken breasts than with a warm, fresh and fruity pineapple salsa?  This is quick and easy to make and can be served hot or even cold with a picnic or sandwich filling to go with some cooked meats too!

  • 175g Del Monte canned pineapple in juice
  • 4 Spring onions
  • 50g Red pepper
  • 15ml Cider vinegar
  • 15ml Soft brown sugar
  • 60ml Barbecue sauce
  • 5mm Fresh ginger, grated
  • 50g Canned sweetcorn, drained
  1. Chop the pineapple into small pieces.

Del Monte canned fruit

  1. Slice the spring onions thinly.
  2. Chop the red pepper finely.
  3. Add these to a small saucepan with the cider vinegar, brown sugar, barbecue sauce, ginger and sweetcorn.

Del Monte canned fruit

  1. Heat gently for 10 minutes until the peppers have started to soften.
  2. Serve hot or cold.

Perfect served as an accompaniment to my Jamaican Jerk/Cajun Spiced chicken breasts, along with a baked potato, sweet potato and fresh broccoli.

Del Monte canned fruit

I used the tin of pineapple sent to me from Del Monte recently to make this meal.