Grilling season is officially here! Grilling out during the summer months is so much tastier, because there is such little clean up to tackle – plus doesn’t everything just taste better from the grill?
Everything including this Grilled Pineapple Salsa! If you’ve never made a fruit salsa, now is the time, friends. Pineapple Salsa is sweet, spicy, and is hearty enough to eat on its own like a traditional salsa, OR a great garnish to grilled chicken or fish.
Grilling your salsa ingredients over the summer is a must; the pineapple caramelizes as it grills – softening, sweetening and transforming into the most healthy, fresh, and addictive summer fruit. The heat of the jalapenos is complimented by the grilled smokiness and the natural enhanced sweetness of the red bell peppers and onions that you’ll only get from grilling. Dice the pineapple, red bell peppers, onion and jalapeno and toss with freshly chopped cilantro, lime juice and a dash of garlic and cumin.
You could toss this salsa into a bowl, or show off by serving straight out of the pineapple you started with – enjoy!
Grilled Pineapple Salsa
Makes 3 cups
- 1/2 ripe pineapple, trimmed and sliced
- 1 large red bell pepper, seeded and quartered
- 1/2 small red onion, peeled and cut in half (so you have 2 quarters of whole onion)
- 1 whole jalapeno, halved (seeds removed if you desire less heat)
- 1/2 cup loosely packed cilantro, finely chopped
- 1 tbsp lime juice
- 1 tsp garlic powder
- ½ tsp ground cumin
- salt and pepper to taste
- olive oil
- To make the pineapple bowl, cut about 1/3 of the pineapple off, leaving the stem attached to the larger piece of the pineapple. Make a cut around the outer edge of the pineapple fruit and make cuts across the middle too. Use a spoon to loosen and scoop out the pineapple chunks. Pour the extra juice out of the pineapple bowl so that it is empty.
- Grease grill and heat to medium high heat.
- To a skewer, thread pineapple chunks for grilling. Drizzle red onions with olive oil and thread onto another skewer. Drizzle red bell pepper quarters and jalapeno halves with olive oil to lightly coat. Add skewers and diced veggies to a grillpan.
- Grill pineapple and vegetables at medium high heat until tender and lightly charred all over, about 12 minutes for the onions, turning occasionally, about 8-10 minutes for the pineapple, or until caramelized, flipping once, 6 minutes for the red bell peppers, and jalapeno for 3-5 minutes, turning once.
- Once cool enough to handle, dab off any excess oil with paper towels from vegetables and chop pineapple chunks, red bell peppers, and onions. Toss pineapple, red bell pepper, red onion, jalapeno, cilantro, lime juice, garlic, cumin and salt and pepper to taste in a large bowl. Serve in empty pineapple.
- Can be served immediately or even better chilled.