Piña loca? Crazy pineapple? I love everything about this easy Mexican recipe. I get to be a kid again with all the antojitos (snacks) that are so familiar and that I love! All of these flavors combined takes me back to Sunday’s at the swap meet in California. Fresh fruit and spicy Mexican snacks were a must while walking around in the hot sun.
I am reliving my childhood with all these antojitos that make up this Piña Loca!
Piña Loca! Pineapple! Antojitos!
- 1 small-medium fresh pineapple
- 2 cups watermelon
- 2 cups mango
- 2 cups cucumber
- 2 limes
- Chamoy salsa to taste
- Chile limon powder to taste
- 1/2 cup Chile lime coated peanuts
- 1/2 cup Chile coated Japanese crunchy peanuts
- 1/2 cup Assorted soft tamarindo candies chopped small
- Carefully slice the whole pineapple in half. Score the pineapple and try to cut out 1 inch chunks. Remember to cut out the center core first. Use a large metal spoon to scoop out clean. Set pineapple aside. Slice the other fruits and cucumber the same size as pineapple.
- I only prepared one half of the piña(pineapple) for 4 servings. If you want to prepare both halves, you may need more of the other fruit, cucumber, peanuts and candies. If not, save the other half of the pineapple for another time.
- In a bowl combine the pineapple, mango, watermelon and cucumber. Squeeze in the juice of 1 large lime. Season lightly with salt and mix.
- Place the pineapple bowl on serving platter. Add the mixed fruit with cucumber. Add enough chamoy salsa to coat everything generously. Sprinkle with chile limon powder. Top with a mix of the peanuts and tamarindo candies. Add a little more chamoy and a little more chile limon powder. Serve right away. Serve extra lime, candies, peanuts, salsa and seasonings on the side.
And not only pineapple, you can prepare this recipe with watermelon or canteloupe.