When you are running a kitchen one of your primary duties is finding creative and tasty ways of using up leftovers. That is exactly what happened today when I made a pretty amazing smoked pineapple salsa!
The pineapple salsa was very easy to make and paired wonderfully with some pan seared cod and a creamy coleslaw.
Let me show you how to make this great salsa!
Smoked Pineapple and Corn
I had some leftover smoked pineapple and one ear of smoked corn on the cob just sitting in the refrigerator daring me to find a way to use them.
I paired them up with an avocado and fresh lime juice and it was the bomb!
The pineapple got diced and I cut the kernels of corn off the cob. Like all leftover recipes the measurements are “eyeballed” and are based on what you have on hand.
I ended up using about:
- 1 cup of diced smoked pineapple
- 1/4 cup smoked corn
- 1 diced avocado
- Juice from 1 lime
The avocado was a letdown for me. I picked one that wasn’t quite ripe and it was a pain to deal with. I am leaving it in this recipe though as it brought some nice texture, flavor and color to the salsa.
I have seen some folks put black beans in their fruit salsas but I wasn’t felling it.
The flavors in the salsa really popped and since the pineapple and corn was already seasoned the salsa did not need to be seasoned any further.
What to Serve with the Salsa
I spooned this salsa over some pan seared cod and it was perfect. This would also be spectacular on fish tacos.
Pineapple goes great with grilled shrimp, pork chops and is a great way to liven up some boring grilled chicken breasts.
Of course, you could also just stand in front of an open refrigerator and eat it by the spoonful.
Smoked Pineapple Salsa
Ingredients
- 1 cup smoked pineapple diced
- 1/4 cup smoked corn
- 1 avocado diced
- 1 lime
Instructions
- Combine the pineapple, corn and avocado in a bowl.
- Juice 1 lime and mix the juice into the salsa.
- Mix the ingredients well.
- Refrigerate for at least 30 minutes before serving over fish or shrimp.
Notes