Pineapple Pepper Slaw

Hugh “Chef Irie” Sinclair, the author of “Taste the Islands,” knocked the pineapple pepper slaw out the park. It smelled tropical. It’s packed layers of flavor with a hint of heat. I loved the crunch and freshness. I ate the slaw by itself and then with the vinaigrette. It still maintained the same great taste and also paired well with fish.

I prepared the recipe with two modifications. I substituted Anaheim peppers with poblano peppers and I replaced the canola oil with olive oil. This summer, I’m swapping coleslaw out for this side dish. Delicious!

Serves 8

INGREDIENTS

For the salad

2 cups pineapple, peeled and cubed
¼ cup red onions, finely julienned
1 cup Anaheim peppers, sliced in rings
1 cup cubanelle peppers, sliced in rings
½ cup red pepper, julienned
½ cup yellow pepper, julienned
1 medium serrano pepper, sliced thinly
1 cup parsley leaves, no stems
light salt and pepper to taste

For the vinaigrette

½ cup apple cider vinegar
¼ cup orange juice
¼ cup freshly squeezed lime juice
2 tablespoons light brown sugar
½ cup canola oil
salt and pepper to taste

PREPARATION

In a large bowl, place cubed pineapple, red onions and peppers. Season lightly with salt and pepper. Add the parsley leaves.
In a medium bowl, vinegar and citrus juices along with sugar, whisk until sugar dissolves. While whisking, start pouring the oil in a steady stream. Whisk until combined. Season with salt and pepper.
Add some of the dressing over the salad and toss well to mix the ingredients. Adjust the seasoning if needed. Place salad in refrigerator to chill and set for about 15 minutes. Remove to serve. Cover and reserve remaining vinaigrette in the refrigerator.

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