Caramelized bananas with pineapple salsa

This was an interesting mix I saw while watching 'Iron Chef America' on Food Network. It looked interesting, and extremely colorful, so i decided to give it a go.

First up is the salsa.

1 cup finely chopped fresh pineapple

• 2 tablespoons finely chopped purple onion
• 2 tablespoons finely chopped green onion
• 1 tablespoon finely chopped red bell pepper (optional)
• 1 tablespoon finely chopped fresh cilantro
• 1 tablespoon honey
• dash of ground red pepper, cayenne pepper or chipotle pepper
• 2 teaspoons finely minced jalapeño pepper (optional)
• juice of 1 fresh lime, about 1 1/2 to 2 tablespoons
• 1/2 teaspoon black pepper

Now I used some green chile pepper instead of the jalapeños, which give it a little bit more of a bite.

Now for the bananas, which are incredibly simple.

• 3 tablespoons melted butter
• 3 tablespoons brown sugar
• 4 ripe bananas

Most recipes I found out there for caramelized bananas advise you to cut the banana long way.  Well, with the way I saw them being served, I opted to cut them coin sized.  So chop up your bananas coin style.  Melt your butter and your sugar in a saucepan over medium-low heat.  Once you get the butter melted, and the sugar mixed it the mixture will be nice and thick.  Start adding in your bananas.

Make sure you flip them over in the pan so they get that nice caramel coating on both sides.  Cook until you can see a little golden brown on the outside.  Now they will be a little soft when pulling them out of the pan, so be a little careful.  I threw them all on a plate, and set them in the freezer for about 10 minutes to cool down, and harden up for easier handling.

Once they are a little more firm, take a tortilla shell (I used the smaller style of tortilla, built for fajitas).  Add a few slices on the banana to the tortilla, and top with a scoop of the salsa.  Fold up, and enjoy.