With jalapenos, red peppers and lime juice, this grilled pineapple salsa is spicy, smoky and a bit sweet. Try scooping it up with tortilla chips or spoon it onto tacos, chicken, salmon, pork or shrimp.
- 1/2 whole pineapple, peeled and cut into 1/4-inch-thick rounds
- 1 red bell pepper, cut into 2-inch-wide strips
- Olive oil for brushing
- 1 jalapeño, deseeded and minced
- 1 small red onion, diced
- 1 garlic clove, minced
- 1/4 cup chopped cilantro
- Juice of 2 lime
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Preheat a gas or charcoal grill or a grill pan on the stove on medium heat.
- Brush the pineapple and red peppers with olive oil.
- Grilled the pineapple and red peppers for 2-3 minutes per side until they have grill marks and are lightly charred.
- Chop the pineapple around the core. Discard the core. Grilling can make the pineapple juicier. Pat off the excess juice with a towel. Or put the pineapple in a fine mesh strainer to drain the juice.
- Chop the peppers.
- Combine the pineapples, peppers, jalapenos, onions, garlic, cilantro, lime juice, salt pepper in a medium bowl. Stir to combine.
You can serve the salsa as an appetizer with tortilla chips or use it as a topping for tacos, fajitas or a burrito bowl.
Store leftovers in an airtight container in the refrigerator up to 4 days. The longer you keep it the more soft the ingredients will get.
Keywords: pineapple salsa, grilled pineapple salsa
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