Pineapple Salsa and Trisha's Healthy Table in Garnet and Black Magazine

I was badly cross-eyed as a kid.  I'd look up at you smiling with my left eye looking straight at you and my right eye -- well, it'd be completely turned in. Kind of like it is in this article of Garnet and Black magazine that just featured our healthy meals to-go service, Trisha's Healthy Table (only slightly).

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The article was incorrect a few times (there is fiber in salad and Trisha's Healthy Table started in October, 2016, not January, 2017). Plus they didn't mention our chef's name (my husband)... it's Erik Hoffman!

We're happy to be featured in Garnet and Black, slight crossed-eye and all :)  

So what does my crossed-eye have to do with pineapple salsa anyway?

Well, we gave Erik's pineapple salsa recipe for the printed Spring, 2017 issue of Garnet and Black Magazine which I wanted to share with you today (see below).

Here's a photo of me as a little one too :)  It's probably the harshest cross-eye photo I have, but it's the only one I have of me "like this" in South Carolina.  But, it's me :)


Pineapple Salsa

From Chef Erik Hoffman and Trisha’s Healthy Table


  • 1 whole pineapple (or 1 20 oz can of pineapple rings without added sugar)
  • 1 small red onion
  • 1 red bell pepper
  • 5 scallions
  • 2 limes
  • 1 tsp Sriracha chili sauce
  • 1 Tbl kosher salt


Carefully cut the skin off of the pineapple and remove the core (if using canned pineapple, drain well).  Dice the pineapple into ¼ inch square pieces as best you can. Place in a large mixing bowl.  Next finely dice the red onion and red bell pepper (a little smaller than the pineapple dice) and add to the bowl.  Remove the root end of the scallions and slice them into ⅛ inch rounds using the white and green parts.  Add scallions to the mixing bowl. Juice both of the limes and add the juice to the bowl and stir well.  Then add the sriracha and salt, mix a couple more times.  Let sit covered for at least 5 minutes in the fridge.  When ready to use remove from fridge and stir a few more times before using.  

Add an optional diced jalapeno to the relish for added heat or honey or agave (to taste) to sweeten it up.  

How to use:

It’s a great topping for many asian dishes, soups, as a dip or on top of tacos.  It’s great with rice and beans too.  Try it on whatever you want and get creative.  It lasts about three days in the fridge.  The fresher it is, the better it tastes!

Take Control Now

What would you do with pineapple salsa or eat it with?  

I'd love to hear from you.  Click 'comment' below to share your thoughts.