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Grilled Pineapple Salsa

Serves: 6
Total Calories: 23

Ingredients

1 fresh pineapple, ripe
1 red bell pepper, medium
1 yellow pepper, bell, , medium
1 green bell pepper or poblano chile, medium
1/2 to 1 scotch bonnet chile or other hot chile, seeded and minced (for a hotter salsa, leave the seeds in)
1 tablespoon ginger, minced, candied
1/2 red onion, medium, finely chopped
1/2 cup cilantro leaves, chopped fresh
3 tablespoons lime juice, fresh, or more to taste
1 tablespoon light brown sugar, firmly packed, or more as needed

Directions:

1. Preheat the grill to high.

2. Peel the pineapple, cut it in half lengthwise, and remove the core. Cut each half lengthwise into quarters. You should have 8 pieces.

3. When ready to cook, arrange the pineapple pieces, bell peppers, and poblano chile on the hot grate and grill, turning with tongs, until nicely charred on all sides, 8 to 12 minutes. Transfer to a bowl and let cool.

4. Cut the cooled pineapple into 1-inch dice. Stem and seed the peppers and cut into 1-inch dice. Combine the pineapple, bell pepper, poblano, scotch bonnet, ginger, onion, cilantro, 3 tablespoons lime juice, and 1 tablespoon sugar in a serving bowl and toss gently to mix. Correct the seasoning, adding more lime juice or sugar as necessary the salsa should be highly seasoned. Serve within 3 hours of making.

Makes 4 to 6 cups enough to serve 6 to 8

Nutritional Facts:

Serves: 6
Total Calories: 23
Calories from Fat: 0

This Grilled Pineapple Salsa recipe is from the The Barbecue Bible Cookbook. Download this Cookbook today.


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