Grilled Pineapple Salsa Recipe
User Reviews
5
Grilled Pineapple Salsa Recipe
Description
Grilled Pineapple Salsa Recipe highlights the combination of pineapple, red bell pepper, and jalapeño peppers grilled until they develop smoky grill marks and soften. This grilling enhances the sweetness and adds depth to the salsa, complemented by a dressing of olive oil, lime juice, honey, and cumin. Chopped red onion and fresh cilantro add brightness and texture to the mix.
The salsa offers a lively balance of sweet, smoky, tangy, and mildly spicy flavors with a slightly chunky texture. Freshly grilled lime juice adds acidity and zest while the cumin offers a subtle earthiness and warmth. The olive oil helps to meld the flavors and offers a smooth mouthfeel.
This salsa is served chilled or at room temperature with crispy tortilla chips for dipping, or as an accompaniment to grilled meats and fish. It brings a tropical twist to traditional salsa preparations.
To maximize the melded flavors, allow the salsa to rest for at least an hour before serving. Careful grilling of the pineapple is important to avoid burning, aiming for a tantalizing char without bitterness.
Ingredients
- 1 pineapple peeled, cored, and cut into 1/2-inch thick slices, large
- 1 red bell pepper , halved lengthwise, seeds removed
- 1 jalapeno pepper
- 1 lime , halved
- 1 tablespoon extra-virgin olive oil , plus extra for grilling
- 1 teaspoon honey
- 1/2 ground cumin to taste, to 3/4 teaspoons
- 1/2 cup onion red, chopped
- 1 tablespoon cilantro chopped
- kosher salt
- black pepper freshly ground
- tortilla chips , for serving
Instructions
- 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.
Notes
- Allow the salsa to rest for at least an hour to let flavors blend fully before serving.
- Monitor the pineapple on the grill carefully, turning regularly to prevent charring too much.
- Remove jalapeño seeds if a milder heat is desired; leaving seeds in will increase spiciness.
- The salsa can be served with tortilla chips or as a topping for grilled dishes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24servings (2 tablespoons salsa)
Amount Per Serving
Calories 27 kcal
% Daily Value*
| Calories | 27kcal | 1% |
| Carbohydrates | 5g | 2% |
| Potassium | 54mg | 1% |
| Sugar | 4g | 8% |
| Vitamin A | 185IU | 4% |
| Vitamin C | 25.8mg | 29% |
| Calcium | 6mg | 1% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
