Pineapple Chow | Trinidad & Tobago

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We Trinidadians love to make chow with all kinds of fruits we can get our hands-on. Usually, 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.

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 tastes wonderful just the same. So enjoy your pineapple chow and don't forget the pepper it wouldn't taste the same without it. 

Simply Trini cooking has come up with a "chow" that has me scratching "meh head". Now that is the only way that I could express my thoughts because in all my years of eating chow I could not think of using anything but mangoes.

I don't just like pineapple, I love eating a really ripe and sweet pineapple but for chow? Mango, on the other hand, is totally different. I love using half-ripe mangoes for my chow, not ripe mangoes.

Ah, what the hell, pepper and salt and little bit of this and that and voila... pineapple chow. I have to tell you, it is OK, just not better than mango chow. What do you think about this and have you tried it? Let us know what you think... Your comments are welcomed and appreciated.

Regardless of what your opinion is we have an excellent video on how to make this tasty delight. Foodie Nation provides only the best approach to making good eats.

  • 1 pineapple, cut in wedges or large cubes
  • 1 tsp pimento pepper, chopped
  • 2 tsp parsley, chopped
  • 2 tbsp fresh lime juice 
  • salt and black pepper, to taste 
  • 3 tsp chadon beni/culantro, chopped 
  • 2 tsp garlic, grated 
  • 1 whole pepper, cut in half (habanero/scotch bonnet)
  • 1 tsp roasted geera (cumin) powder (optional) 
In a medium metal bowl add all ingredients and mix thoroughly. Season with salt and black pepper to taste. Allow to marinate for 60min then enjoy!
Try your hand cooking some sweet Trini food! Link:
The Multi-Cultural Cuisine of Trinidad & Tobago & the Caribbean

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