Grilled Pineapple Salsa
Nothing says summer like grilling. That said, I found a recipe for Grilled Pineapple Salsa, that goes with not just chips, but Chili Lime Chicken Tacos. The grilled pineapple adds a smokey flavor and the jalapeño adds the perfect spicy bite.
I chose to make this on our electric grill, so I was able to put the smaller diced pieces directly on the grill. If you have a traditional grill – see my notes.
Dice the pineapple, red bell pepper and jalapeño into small salsa size pieces. I am able to put mine directly onto the grill because I use a George Forman Indoor/Outdoor grill (affiliate link). Grill all for about 6 to 8 minutes until tender and lightly charred on all sides. If you have a traditional grill see notes below. I use medium high heat for this.
I am not a fan of onions, so I grill these separately and then let others add as much as they want to their own servings. This works very well if we are having tacos.
For a traditional grill, slice the pineapple and place directly on the grill. For the onion, red bell pepper and jalapeño, thread on a skewer (if using a wooden skewer be sure to soak in water for about 30 minutes prior) and grill. These all should be grilled until tender and lightly charred using medium high heat.
Add the diced pineapple, red bell pepper and jalapeño to a bowl. If you grilled these on a traditional grill go ahead and let them cool slightly and then dice them. The pineapple and bell pepper and can be a larger dice, but I like to mince (a pretty small dice) the jalapeño. I don’t want someone to bite into a large chunk of jalapeño.
Combine these with lime juice, fresh grated ginger, cumin and salt and pepper.
Let this sit at least 15 minutes to let the flavors develop.
If you don’t have a grill, you can heat in a skillet or simply skip the grilling step and combine all of the ingredients without grilling or heating. The flavors taste really good either way.
Serve with chips or use to top your Chili Lime Chicken Tacos.
1/2 ripe pineapple, sliced
1 red bell pepper
1/2 small red onion
1 whole jalapeño
1 Tablespoon lime juice (about 1/2 of one lime)
1/4 teaspoon fresh grated ginger
1/4 teaspoon cumin
Salt and pepper, to taste
(inspired by carlsbadcravings.com)