1 medium very ripe fresh pineapple, peeled and cut into battonettes (see Chef’s Note) or 6 cups diced pineapple
1/2 cup red onion, finely chopped
1/2 cup Marukan rice wine vinegar
1 Tbsp lemon grass, minced
1 Tbsp fresh ginger, minced
1 Tbsp chili pepper, minced
1 Tbsp cilantro, minced
Freshly ground white pepper, to taste
In a medium-size mixing bowl, combine all of the ingredients. Cover and refrigerate for about 2 hours, until completely chilled. Serve alongside curried crab roti or as an accompaniment to meats, poultry, or fish. Store in a tightly sealed plastic or glass container and refrigerate for up to 8 weeks.
Chef’s Note Preparing a Pineapple: Cut the top and bottom off of the pineapple. Then, remove the outer skin with a chef’s knife. Cut the pineapple in half lengthwise and then in half again. Cut out and discard the core. Dice the remaining fruit.
Spray a nonstick skillet with pan spray. Add the onions and sweat over low heat until translucent, about 5 -7 minutes. Add the garlic and cook an additional minute to toast. Pour in coconut milk and thyme and simmer over medium heat for about 10 minutes, or until thickened a bit. Add the curry powder, lemon grass, and chili pepper. Season with pepper. Add the potatoes and simmer until cooked through and fork tender, about five minutes. Stir in the parsley, add crabmeat and remove from heat. To serve, spread 1 tablespoon mango chutney in the center of each tortilla. Spoon curried crab on top in a line in the center and roll like a burrito. Serve with pineapple relish. Serves 6.
Chef’s Note: Add the crab meat at the last minute and be careful not to overcook because it is precooked when purchased pasteurized in a can.
Nutrition Info Roti: Cals 340, Total Fat 9.8g, Sat Fat 6.3g, Chol 67mg, Sodium529mg, Fiber 6g, Carbs 42g, Pro 21g
Nutrition Info Relish: Cals 84, Total Fat 0g, Sat Fat 0g, Chol 0mg, Sodium 42mg, Fiber 2g, Carbs 23g, Pro 1g