1 Pineapple (Ripe)
5 Chadon Beni Leaves (Culantro)
3 Garlic Cloves
Scotch Bonnet Pepper (to taste)
Black Pepper (to taste)
Salt (to taste)
Finely chop chadon beni, garlic and scotch bonnet pepper and set aside.
Clean pineapple ensuring to remove its core.
Place pineapple in a bowl, add chadon beni, garlic, scotch bonnet pepper.
Add salt and black pepper to taste.
Mix in all ingredients until well combined.
Let the chow sit in refrigerator 6-8 hours.