Rojac (Pineapple and cucumbers with hot,red-pepper flakes)

Name: Rojac (Pineapple and cucumbers with hot,red-pepper flakes)
Total time: 1 h 15 min
Yield: Six servings
Cuisine: asian
Ingredients: 1 small pineapple; 2 small cucumbers; 2 teaspoons hot, red-pepper flakes; 2 tablespoons lemon juice; 3 tablespoons white vinegar; 1 tablespoon sugar; 1 1/2 cups snow peas or sugar snap peas

By Craig Claiborne and Pierre Franey

Total Time: 15 minutes, plus 1 hour stand
Rating: 4(7)
Comments: Read comments

Featured in: Food; SALT-FREE SPLENDORS

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:Six servings

1small pineapple
2small cucumbers
2teaspoons hot, red-pepper flakes
2tablespoons lemon juice
3tablespoons white vinegar
1tablespoon sugar
1½cups snow peas or sugar snap peas

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Cut away and discard the leaf and bottom ends of the pineapple. Then cut away the brown and green exterior and the brown eyes. Cut the pineapple into quarters and cut away and discard the core.
Step 2
Cut each quarter into thin, small, crosswise slices. There should be about three cups.
Step 3
Peel the cucumbers and cut them in half lengthwise. Scrape out the seeds. Cu t the cucumbers into thin crosswise slices. There shouldbe about one and one-half cups.
Step 4
Combine the pineapple, cucumber, hot red-pepper flakes, lemon juice, vinegar and sugar. Let stand an hour or longer before serving.
Step 5
Meanwhile, drop the peas into boiling water and let stand one minute. Drain and chill. Add the peas to the pineapple mixture and serve.