Grilled Pineapple Relish

A good relish is more than just a condiment. Just about anything goes with a good relish. Serve this one:

  • in place of pickle relish in macaroni salad
  • in deviled eggs
  • as a side with hard cheeses
  • as a sandwich spread (mixed with Vegenaise)
  • on top of garden-burgers
  • on top of vegetarian hot dogs
  • straight up and eat with a spoon

I think Elvis may have even tried relish on a peanut butter sandwich. Then, again, I may have just made that up. One of my Flexitarian friends did say (with a smirk), “I ordered a hamburger with nothing on it, but I still ate it with relish.”

I’m sorry for the Elvis humor and the crude pun. You won’t be sorry, however, when you try this fresh, grilled pineapple relish recipe below.

2 slices fresh pineapple (peeled – cut ¾ inch thick)
2 slices red onion (1/2 inch thick)
2 tablespoons red wine vinegar
1 teaspoon brown sugar
3 drops Tabasco sauce

Grill pineapple and red onions for 2 minutes (per side) over medium-high heat. Allow to cool and then chop into small cubes. Place in a bowl with the balance of ingredients. Stir, cover and refrigerate until ready to use.

About Valley Vegetarian

Providing consistently good vegetarian comfort food recipes. Real food for real people.
This entry was posted in Gluten-Free, Sides, vegan. Bookmark the permalink.

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