In Memory Of Karen Nicole Smith, 1972 - 2016

A Spicy Pineapple Salad Inspired by Mangoes.

trinidad pineapple saladOne of the things you’d look forward to as a child on the islands is mango season. This is the time of the year when mangoes are mature and starts to ripe on the trees. If you had patience you’d wait for a strong gust of wind to blow the ripe mangoes to the ground or if patience was not your strong suit you’d get a long stick or bamboo rod and gently tap on them so they’d fall. If all failed, you could always get a small rock or stick and toss it at the mangoes. One way or the other you were going to enjoy some of those juicy ripe mangoes.

This was also the season for making mango chow. Slices of green (but half-ripe) mangoes with crushed (or sliced) hot peppers, garlic, shado beni, salt and fresh lime juice. When we moved to Canada sourcing mangoes was not an easy chore, so we had to findย  another fruit to make this fiery treat (green apples also works great). Not only could we not get mangoes, the other key ingredient which is shado beni was not easy to find either.

So my aunt who I lived with at the time suggested we use pineapple (something she had enjoyed on the islands on one of her trips back), thus started this pineapple salad or chow. And since we couldn’t get fresh shado beni, we started using cilantro. To Trinbagonians this will be considered a form of “chow”, but to others it’ll be a spicy pineapple salad.

This is so easy and full of wonderful flavour, you’ll wonder why you haven’t had it yet.

You’ll need…

1 ripe pineapple (cubed)
1/4 teaspoon salt
fresh cracked black pepper
1 clove garlic sliced thin
juice of 1 lime or lemon
3 tablespoon cilantro
1 small red onion sliced (optional)
1/2 habanero pepper sliced thin (scotch bonnet or any pepper with some heat)

* if you can get shado beni, be sure to use that instead of the cilantro for a true “chow” taste. However if you want to enjoy it as a mild salad, use the cilantro.

* In most grocery stores you can get the fresh pineapple already peeled and cored (usually packed in a plastic container). If you can’t, I’ve created a short video below showing how it’s done. If all fails I guess you can use a can of pineapple chunks. However I can’t promise that the results would be the same as using fresh pineapple.

Basically all you’re doing in combining all the ingredients is a large bowl, mix thoroughly and allow to marinate in the fridge for about 15 minutes.

quick pineapple salad

pineapple salad

pineapple salad recipe

how to make pineapple chow

trini pineapple chow recipe

trinidad pineapple salad

spicy pineapple salad

pineapple chow recipe

I told you it was simple! Give it a try, it’s a great way to spice things up a bit with some pineapple. Here’s the short video showing how to peel and remove the core from a ripe pineapple.

Caribbean Pot on Facebook
Print Friendly, PDF & Email


  1. May 21, 2016 / 8:35 am

    Hey Chris ,it’s a joy to try your recipes which is really delicious.I love to cook and try different recipes and since trying yours never gone wrong in flavor so,continue doing a great job,I did tell my daughter in law and niece about your website and they to are enjoying it,by the way happy belated birthday,my husband one is the day before yours,good people right.bye happy cooking.

  2. October 25, 2015 / 4:48 pm

    every time when my husband and I go on a date we drop kids off at gramdna’s house, and reaction why, you are already married? LOL!You made such a great parfait, flavorful and beautiful! Thanks for sharing dear and have a wonderful Sunday!

  3. Sheila Baksh
    May 29, 2015 / 4:34 pm

    I enjoy reading your recipes.I’m a good cook so I can make a lot of dishes.I live in Florida but I used to live in Torono.My daughter lives in Hamilton.

  4. gowra Loknath
    April 21, 2013 / 7:00 pm

    if it looks like chow, tastes like chow, then please call it pineapple chow

  5. December 18, 2012 / 5:47 am

    Wow amazing this post with some valuable information about the spicy pineapple salad which inspired by Mangoes…!!! I am so benefited to get this allocation in this website at all. Take it up and inform like this…

  6. November 15, 2011 / 6:34 am

    Great information it is without doubt. I have been seeking for this content.
    .-= free stuff power´s last 1 ..1 =-.

  7. Doonwati
    August 8, 2011 / 9:58 pm

    Hi Chris,
    Thanks for this lovely idea, I've made chow with many things including grapefruit but never tried using pineapple. I must try it the next time I buy pineapples Thanks again and God bless!

  8. Sharleen
    July 6, 2010 / 9:56 pm

    Thanks Chris for all these great recipes. You have been a real life saver. Keep it up!
    Looking forward to more.

  9. June 9, 2010 / 8:17 pm

    ummm, looks good. I love spicy anything. Definitely going to give this one a try.

    • June 17, 2010 / 2:02 am

      I'm sure you'll love this then… nice and spicy.

    • admin
      January 31, 2010 / 3:23 pm

      I’m only just starting to appreciate salads with fruit… still working on adding almonds and other nuts. I love traditional “greens” in my salad.

      happy cooking


  10. January 29, 2010 / 2:49 pm

    Lovely Salad, Can’t wait for summer to start. ๐Ÿ˜€
    .-= Anna´s last blog ..You are Wonderful =-.

  11. January 29, 2010 / 3:05 am

    Mmmm….looks delicious, refreshing and healthy. It’s my type of salad. I love pineapples.
    .-= MaryMoh´s last blog ..Curried Sweet Potato Chips =-.

  12. January 25, 2010 / 11:35 pm

    Thanks for making me think of wonderful sunny summertime with this tropical dish, even when it’s winter here, and pouring rain like crazy. A scoop of zesty-sweet-spicy pineapple salsa makes me feel like I’m on a beach, happily on vacation. ๐Ÿ˜‰
    .-= Carolyn Jung´s last blog ..Food Gal Gets A New Look =-.

    • admin
      January 31, 2010 / 3:54 pm

      Carolyn, great to have you here and commenting. I agree, a vacation would hit the spot right now.

      happy cooking


Leave a Reply

Your email address will not be published. Required fields are marked *