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From “Caribbean Food Made Easy,” by Levi Roots (Mitchell Beazley). Serves 4.
Ingredients
1 small pineapple
1 red chili, deseeded and very finely sliced
2 spring onions, green part only, finely chopped
4 tablespoons chopped mint leaves
Juice of 1 lime
2 tablespoons olive oil
1 1/2 teaspoons sugar
Directions
Peel the pineapple and cut it into quarters from top to bottom. Remove and discard the core. Cut the flesh into small chunks. Mix with all the other ingredients and leave it, covered, for about an hour (but not longer than 90 minutes) for the flavors to meld. Stir and serve.
