Pineapple chow is a favourite whenever I go up to the coast. It is also sold on the streets, and it is one of the added ingredients for the bake and shark. We Trinidadians love to make chow with all kinds of fruits we can get our hands on. Usually though, the fruits are either half ripe or green and sour like mango and pommecythere. But pineapple has been an exception to the rule. I don’t know who came up with the idea, but it became popular over time and now it is being sold all over the island. Just last week my sister got some to buy at Maracas Bay for $2.00 a slice and I tell you it was worth the price.
Pineapple Chow Recipe
The only disagreement some trinis may have, is me calling this recipe pineapple chow; so I will give you the other names this is called. It could be called soaked pineapple, because of it marinating; or as we say soaking or pepper pineapple also. No matter what the name you want to call it, it tastes wonderful just the same. So enjoy your pineapple chow and don’t forget the pepper it wouldn’t taste the same without it.
15 leaves chadon beni
1 head of garlic (about 12 cloves)
Salt to taste
Pepper to taste
Cut off both ends and peel the pineapple.
Set aside the skin but don’t throw it away. We have a use for this. We don’t peel the skin thick because that’s wasting the pineapple so after peeling we use a knife to gouge out the “eyes”.
The pineapple is now ready to slice. Slice the pineapple into about half-inch thick pieces and place in a large bowl.
Add the chadon beni, garlic, salt and pepper. Add a little water, about 1/2 cup. Check the taste and adjust the salt and pepper. Then leave to marinate for about an hour.
Add a little water about 1/2 cup. Check the taste and adjust the salt and pepper. Then leave to marinate for about an hour.
I hope you enjoy your pineapple chow. Bye.