Cucumber and Pineapple Relish


  • 3 tablespoons shallots, roughly chopped
  • 1 English cucumber, seeded and cut in pieces
  • ¼ pineapple, peeled and finely chopped (around 1 ½ cup)
  • 3 tablespoons rice vinegar
  • 1 tablespoon sugar

1 In a food processor, chop all the ingredients. Cover and let macerate 30 minutes in the fridge. 2 Delicious in burgers and as a side for white flesh fish and grilled pork chops. 3 This can be good up to 3 weeks in the fridge and can be frozen.

View full recipe at SpringPad


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