Saturday, September 19, 2015

Grilled Pineapple Salsa {AIP, Paleo, Vegan}

One of the things I noticed when I first started AIP was that everything that I used to eat had some ingredient that I could no longer eat. The funny thing is that I ate fairly healthy - completely gluten free, and mostly paleo, but it was the hidden (or some not so hidden) things that got to me.

I know you've all been there. You're walking through the grocery store and you think... chips and salsa... oh, can't have corn or tomatoes or peppers. Then you pass the pesto and you think pesto on zucchini noodles sounds good...nope, there's cheese and nuts there. And before you know it, you're wandering around the store with an apple and a can of tuna (you checked to make sure it's soy free) and you think that this will be your life forever. Hopefully you don't end up curled up in the fetal position in the candy aisle, but if you do, you're probably not the first one. This AIP thing can be overwhelming and confusing and if you're just getting started, I promise you'll get REALLY good at reading labels and figuring it all out very soon. My one TIP is...if it just says spices, run away. Or I guess you could call the company and ask which spices, but really who has time for that.

Before long, you'll be a pro at this AIP thing and realize that pesto doesn't have to have nuts and cheese, like this spinach avocado pesto.... and you'll learn that you can call something salsa and enjoy dipping chips (plantain chips) into it even if it's not red (although if you must have red salsa, this is my favorite one from He Won't Know It's Paleo). It was the realization that salsa doesn't have to be red, along with a LOVE for grilled pineapple that led to the creation of this recipe.

Grilled Pineapple Salsa

Time: 15 minutes
Serves: 2-3

1 cup grilled pineapple 
1 cucumber
1 avocado
2 T diced onion (more if you like raw onion)
1/2 inch ginger
1/2 t sea salt
2 T chopped mint
1 T lime juice

- heat a skillet or grill pan over medium heat (could be done on skewers on a grill)
- cut pineapple into chunks
- place pineapple in the pan and cook 1-2 minutes per side. you want it to brown on all sides and release some of the juices
- finely dice the cucumber and onion and place in a bowl
- use a small food processor (or finely chop by hand) to puree ginger, salt, mint & lime juice with 1/2 of the avocado
- once pineapple is cooked and cooled, add it to the food processor and pulse a couple of times to chop it into small pieces (but not pureed)
- add pineapple mixture to bowl and add other 1/2 of avocado. mash avocado and mix all the ingredients together.

**Enjoy as a dip with plantain chips, use it to top ground beef, hidden liver taco meat or stewed beef for Taco Tuesday, or use it as a topping on a piece of steamed or baked fish. 

**This recipe was shared on Phoenix Helix AIP roundtable