Easy Pineapple Chow (Island Salsa)

In Trinidad, fresh fruit isn’t just something you slice and eat — it’s something you season.

With an abundance of juicy mangoes, pineapples, plums, and guavas available year-round, we’ve turned fruit into an art form. And one of the simplest, boldest creations? Chow — a raw, mouth-watering salsa that’s sweet, spicy, tangy, and sometimes so fiery you feel your whole soul reset.

It’s often the first thing we learn to make as kids. No measuring cups. No exact rules. Just instinct, laughter, and a bowl of sunshine. This is a pared-down, five-ingredient version you can whip up anywhere in the world — no tropical passport required.

Ingredients

• 1 pineapple, peeled and chopped into bite-sized pieces
• Garlic cloves, diced (to taste)
• Fresh chilli, diced (to taste — or to the edge of your bravery)
• A few sprigs culantro (or coriander if that’s what’s on hand), finely chopped
• Salt, to taste
  

Method

Add all ingredients to a bowl.

Toss well, letting the juices mingle and the flavours wake up.

Serve immediately for that punchy, just-made magic — or chill for 30 minutes to let the heat and sweetness marry.

Every family has its own twist — some add salted prunes for a savoury kick, others a drizzle of ketchup for tang. This one is the simplest, cleanest version: pure pineapple, pure joy.

Mindful Eating Notes

Bromelain — an enzyme in pineapple that supports digestion and eases inflammation.

Vitamin C — brightens skin, boosts immunity, and lifts mood.

Chilli — fires up your metabolism and clears your sinuses.

This is food that wakes you up from the inside out — bright, bold, and brimming with island spirit.