Spicy Pineapple and Pepper Salad PICTURE: Jennifer Chase for The Washington Post
Spicy Pineapple and Pepper Salad (Serves 6) 

This salad's burst of sweet and sour flavours, plus a kick from the serrano pepper, make it extremely refreshing. It sits well in the refrigerator for even a week, and tastes better as it marinates in its own juices. Change the look and taste by adding finely chopped red onion.
It can be served as a small side dish, as a topping for bruschetta or added to a healthful grain bowl with rice, lentils, greens and a sliced avocado.

2 cups (450g) fresh pineapple, cut into 1cm pieces
2 cups (400g) red bell pepper, seeded and cut into 1cm pieces 
2 cups (400g)  orange or yellow peppers, seeded and cut into 1cm pieces
1 medium serrano pepper, seeded and minced
Juice of 1 lime
1 tablespoon extra-virgin olive oil
1 teaspoon kosher salt
1/4 cup shelled, chopped roasted/unsalted pistachios, for garnish

Combine the pineapple, peppers, lime juice, oil and salt in a mixing bowl, tossing to coat and incorporate.
Cover and refrigerate for at least an hour or two.
Garnish with the chopped pistachios just before serving

The Washington Post