If you've been following the blog, you may remember that over a month ago when I made Sweet and Sour Pineapple Chicken I promised "you were going to be seeing a lot more pineapple on these pages from now on!" By the dearth of pineapple recipes shared here since then, you might think I should eat my words, but guys, I'd rather eat this grilled pineapple salsa instead! It's super delicious and perfect for this summer holiday season!
Something kind of incredible happens when you grill pineapple. It gets sweeter as the sugar in the pineapple caramelizes and the whole thing becomes somehow more "pineappley", in other words, more delicious than ordinary fresh pineapple, which is pretty spectacular in and of itself. And when you combine it with the other ingredients for this salsa, we're talking WOW! If you like a little bit of sweet with your spicy, you are going to fall head over heels for this!
It's equally great as an appetizer with chips or as a side for chicken or fish (or if you're my husband as a sandwich topper!). If you're looking for something fun and seasonal and a little bit different to bring or make for your next party, look no further.
And though you may not believe a word coming out of my little pineapple-stuffed mouth, I promise to make sure that pineapple fare, fares more frequently around here!!
Grilled Pineapple Salsa
Makes about 6 cups
Prep Time: 30 minutes (including grilling pineapple)
- 1 ripe pineapple, peeled and sliced into 1/4 thick rounds (if you make them too thin, they'll burn on the grill)
- 1 red onion, diced
- 1/2-1 jalapeno pepper, cored, seeded and cut up very finely (use the half only if you don't want this too hot)
- 1 red pepper, cored, seeded and diced
- 2 tablespoons honey
- 1 tablespoon white vinegar
- Juice of 1 fresh orange
- Juice of 2 limes
- 1/2 cup fresh parsley or cilantro, chopped
- Sea salt and black pepper to taste
1. Turn on your barbecue and grill the pineapple for 3-4 minutes per side, until slightly charred and with those nice grill hash marks. Transfer to a plate and cool to room temperature. Then cut pineapple into chunks and place into a large bowl. Add the onion, jalapeno pepper, red pepper, honey, vinegar, orange juice, lime juice and parsley or cilantro. Toss gently to combine. Taste and season with salt and pepper. Serve right away or cover and refrigerate for 2 days.
Note: Recipe adapted from Fresh Every Day by Sara Foster. I left out the ginger because we're not fans but if you are add about a tablespoon of freshly grated ginger to the mix. I also doubled the whole recipe since the original calls for only 1/2 a pineapple and I wanted to use the whole thing. Plus I used parsley instead of the cilantro and cut the jalapeno amounts way down. The first time I made this, I burned off everyone's mouth!!