Side Pannel
Grilled Pineapple Salsa
Grilled Pineapple Salsa
- Recipe Submitted by maryjosh on 10/11/2016
Ingredients List
- 1 large pineapple, peeled, cored, and cut into 1/2-inch thick slices
- 1 red bell pepper, halved lengthwise, seeds removed
- 1 jalapeño pepper
- 1 lime, halved
- 1 tablespoon extra-virgin olive oil, plus extra for grilling
- 1 teaspoon honey
- 1/2 to 3/4 teaspoons ground cumin (to taste)
- 1/2 cup chopped red onion
- 1 tablespoon chopped cilantro
- kosher salt
- freshly ground black pepper
- tortilla chips, for serving
Directions
Heat grill with a medium-high flame. Oil grates or line with a nontoxic, nonstick grilling mat.
Lightly brush pineapple slices, peppers, and the cut side of the limes with olive oil. Season with a few pinches of kosher salt and freshly ground black pepper. Grill, placing limes cut side down, until grill marks appear and pineapple and peppers have begun to soften; 3-4 minutes total for the limes, 3-4 minutes per side for the peppers, and 5-8 minutes per side for the pineapple (watch the pineapple carefully so it doesn't burn). Remove from grill and let stand until cool enough to handle.
Cut grilled jalapeño pepper in half lengthwise and remove seeds (if you prefer a spicy salsa, you can leave the seeds in). Chop grilled pineapple and peppers into into bite-sized pieces. You should have about 2 cups of pineapple and 1/2 to 3/4 cup of red pepper.
In a medium bowl, whisk together 1 tablespoon extra virgin olive oil, 1/2 tablespoon grilled lime juice, honey, 1/2 teaspoon ground cumin, 1/2 teaspoon kosher salt, and 1/4 teaspoon pepper. Add pineapple, peppers, red onion, and cilantro, tossing to combine. Season to taste with additional salt, pepper, and cumin, if desired. Let stand, covered, for about an hour to allow flavors to meld, stirring before serving.
Lightly brush pineapple slices, peppers, and the cut side of the limes with olive oil. Season with a few pinches of kosher salt and freshly ground black pepper. Grill, placing limes cut side down, until grill marks appear and pineapple and peppers have begun to soften; 3-4 minutes total for the limes, 3-4 minutes per side for the peppers, and 5-8 minutes per side for the pineapple (watch the pineapple carefully so it doesn't burn). Remove from grill and let stand until cool enough to handle.
Cut grilled jalapeño pepper in half lengthwise and remove seeds (if you prefer a spicy salsa, you can leave the seeds in). Chop grilled pineapple and peppers into into bite-sized pieces. You should have about 2 cups of pineapple and 1/2 to 3/4 cup of red pepper.
In a medium bowl, whisk together 1 tablespoon extra virgin olive oil, 1/2 tablespoon grilled lime juice, honey, 1/2 teaspoon ground cumin, 1/2 teaspoon kosher salt, and 1/4 teaspoon pepper. Add pineapple, peppers, red onion, and cilantro, tossing to combine. Season to taste with additional salt, pepper, and cumin, if desired. Let stand, covered, for about an hour to allow flavors to meld, stirring before serving.
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