A fresh salad or side dish made with 3 simple ingredients, but with the taste of so much more! Pineapple, lemon, and basil combine for an explosion of flavors.
Cut pineapple in bite-sized pieces. (To cut the pineapple, first cut off the top and outer skin. I like to cut the pineapple in quarters lengthwise, then slice down each quarter to remove the core. Next I cut each quarter into four spears and slice off bite-sized pieces.)
Take the zest off both lemons, reserve. Cut the lemons in half and juice them. Mix juice and zest in a bowl with pineapple pieces.
Cut Basil leaves into strands "chiffonade." (Rinse basil leaves and pat dry. Stack the leaves and then roll them. Make thin slices with a chef’s knife or your kitchen shears.) You’ll have lovely chiffonade strands when you’re done.
Add the basil to your mixing bowl and toss with the other ingredients. Cover and let the juices combine 1-2 hours or overnight.