Grilled Pineapple Salsa

Serves: 6
Total Calories: 23


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


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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