Fresh, sweet, tangy and a little spicy, this is such an easy recipe to whip up and serve with anything Mexican, such as my smoky pulled ‘pork’ (page 110) or taco bowls (page 50). It’s also an integral part of my fiesta entertaining menu (page 112). The secret is in the chopping – you want to dice the onion and pineapple as small as possible to provide little bursts of flavour throughout your dish, rather than big mouthfuls of these strong flavours! With any leftovers, toss through thinly shredded cabbage and sprinkle over broken tortilla chips and you’ve got yourself a fresh and delicious salad.
Makes 8 Cups
+ gluten free
+ vegan
+ egg free
+ nut free
+ soy free
Ingredients
Pineapple
Parsley
Lime
Fine salt
Chilli flakes
Method
This recipe can be found on page 195 of our fresh and delicious slow cooker cookbook; Modern Slow Cooker. Truly, this book redefines how you see your slow cooker. If you don't already have this one in your collection, you can check it out here...
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