Grilled Pineapple Pico de Gallo with Plantain Chips

If you had the opportunity to join us at HFA’s Symposium 2014 in Tampa Florida, we hope you stopped by the FitFactor Wellness Lounge to say hello and take advantage of the opportunities to learn more about a variety of wellness practices.  One of the features at the Wellness Lounge was a healthy cooking demonstration given by the Marriot Waterside’s Executive Chef, Kevin Randles.   For those unable to attend, here is one the tasty dip recipes that Chef prepared for our guests to try.  It was delicious, so easy to make and a healthy snack option as well.  Try it at home and see how deliciously simple it is to snack healthy!!  Enjoy!

Grilled Pineapple Pico de Gallo with Plantain Chips
Grilled Pineapple Pico De Gallo
Serves 4
1 cup small diced grilled pineapple
2 cups small diced beef steak tomatoes
½ white onion, small diced
2 TBS chopped cilantro
1 jalapeno, small rough chopped (optional)
1 lime, juiced
Kosher Salt and Black Pepper to taste
In a mixing bowl add all the ingredients and mix thoroughly. Let it set for an hour to soak in all the flavors of each ingredient.
 
Oven Baked Plantain Chips
2 lbs plantains, peeled, and thinly sliced (1/4 inch), bias cut (diagonally)
1/8 cup grape seed oil
Kosher Salt and Black Pepper to taste
Preheat your oven to 350◦F. In a mixing bowl toss the plantains in the grape seed oil, salt and pepper. On baking sheets, place the plantains on the pan in a single layer. Do not overlap them. Place them in the oven and bake until they are golden brown and crispy. You may have to flip the plantains over on the opposite side to bake them evenly.  They should take around 35 minutes. Once they are done baking layer them on paper towels to drain the excess oil.