Renee wrote:
> Three pineapples all ripened on my plants at the same time. Now I have
> pineapples up the ying yang and been looking for ways to use them.
>
> Took some cilantro, a little canned chopped green chilies, green pepper,
> tomato, Vidalia onion and mixed it up with some finely chopped pineapple
> chunks and garlic salt. Served the pineapple salsa on the side with the pork
> roast I made tonight. Worked out to be a good combination.
>
> Now, I'm off to finding some more creative uses for my bounty. Suggestions
> are welcomed!
>
> Renee

Grill peeled, cored slices on the barbecue until they are slightly soft
and they have carmelized. Or skewer chunks and do the same.

Sandi