How to Use
Chef Campbell suggested using pineapple sage with chicken or duck by inserting a good amount under the skin, then roast or grill. To build this flavor, he recommends a pineapple salsa using additional pineapple sage. Recipe follows.
Grilled Pineapple Sage Chicken with salsa can be made ahead for a cold meal picnic and served with Pikes Riesling.
This is a Pineapple Salsa recipe adapted from Katie's standby recipe for mango tomato salsa.
1-1/2cup chopped fresh pineapple (mince about 1/4 of the pineapple to help juices mix)
1/2 cup roasted tomatillos, chopped small, roasted green chillies can substitute
1/2 cup purple onion, minced
1/4 cup jicama, minced
1/4 cup green onion, chopped
2 tablespoons pineapple sage
1 tablespoons cilantro
3 tablespoons olive oil
1 tablespoon fresh lime juice
1 jalapeño seeded & minced
Mix all ingredients, chill, can be served room temp or slightly chilled.
