Lime-Pineapple Relish

This tropical relish comes together in one bowl and takes about ten minutes. Chopped fresh pineapple, red bell pepper, sliced green onions, lime zest, lime juice, a touch of sugar, and ground ginger. Stir and done.

The lime zest is what makes this pop. Two teaspoons of finely grated zest delivers concentrated citrus oil that you just can’t get from juice alone. Combined with the lime juice, it gives the relish a bright, almost electric acidity that cuts right through rich grilled meats.

Red bell pepper adds color and a sweet crunch that contrasts with the soft, juicy pineapple. The ginger adds a warm undertone without any heat.

Spoon this over grilled fish, alongside jerk chicken, or on top of pork chops. It brings sweetness, acid, and freshness all at once.

Kitchen Tips

• Fresh pineapple has better texture for a relish, but canned pineapple chunks (well drained) work if fresh isn’t available
• Grate the lime zest before juicing. It’s much easier to zest a whole lime than a squeezed-out shell
• Let the relish sit for 15 to 20 minutes before serving so the sugar dissolves and the flavors come together
• This keeps in the fridge for up to 2 days, but the texture is best the day it’s made

Variations

• Add a diced jalapeno for a spicy pineapple salsa version
• Toss in chopped fresh cilantro for an herbal lift
• Swap pineapple for diced mango for a mango-lime relish