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.

Fajita Seasoning

A really easy thing to make and much more versatile than the packet mixes that you buy in the supermarkets.  Here is my take on a good old Fajita Seasoning.

15ml Cornflour
5ml Chilli powder
2.5ml Salt
5ml Paprika
5ml Caster sugar
1 Knorr chicken stock cube
5ml Garlic powder
1.25ml Ground cumin
2.5ml Mixed herbs
1.25ml Cinnamon

1. Mix all the ingredients together thoroughly.
2. Sprinkle over your meat and marinade your meat in the Fajita Seasoning for a few hours or overnight, covered in the fridge.
3. Cook the meat, either by frying or by oven roasting in a little oil.

You can adjust the Chilli powder up or down, depending on how hot and spicy you like your food.