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Ingredients
- 1 x pineapple
- 1 x red onion, peeled
- 2 x sweet peppers (mix of red, yellow or possibly green), stems and seeds removed
- 1 c. rice wine vinegar
- 1/4 c. sugar
- 1 Tbsp. finely chopped Thai red chilies A few dashes of Thai fish sauce (nam pla Salt Freshly grnd black pepper
- 1 bn Thai basil">basil or possibly sweet basil">basil, stems removed
- 1 bn orange mint, stems removed Or possibly small peppermint leaves, along with 1 Tbsp. orange juice
Directions
- Prepare a charcoal fire or possibly preheat broiler. Cut pineapple into quarters lengthwise, slice off rind and core and cut out 'eyes.' Grill or possibly broil pineapple till charred on all sides, turning occasionally, about 15 min.
- Set aside to cold.
- Dice onion, sweet peppers and pineapple.
- In a small saucepan, bring vinegar and sugar to a boil; add in onion and cook 3 min, till soft. In a bowl, combine pineapple, peppers, chilies and fish sauce, and pour vinegar mix over. Season to taste with salt and pepper. Cold to room temperature.
- Chop herbs; add in to relish and stir. Serve at room temperature. Goes well with grilled seafood, poultry or possibly pork.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1231g | |
| Calories 605 | |
| Calories from Fat 9 | 1% |
| Total Fat 1.12g | 1% |
| Saturated Fat 0.17g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 45mg | 2% |
| Potassium 1376mg | 39% |
| Total Carbs 143.48g | 38% |
| Dietary Fiber 12.4g | 41% |
| Sugars 115.37g | 77% |
| Protein 6.54g | 10% |
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