Grilling pineapple gives the fruit a lovely hint of smoke, while lime balances the sweet with sour citrus and jalapeño packs a spicy punch. Serve this summertime salsa atop your favorite bean burgers, salads and tacos. This recipe came to us from Donna of Fab Frugal Food.
Serves 32
- 1/2 of a ripe pineapple, peeled, cored and sliced 1 inch thick
- 2-4 jalapeños, depending on spice preference
- a little olive oil, to grill the pineapples and jalapeños
1 mango, peeled and diced
1/4 cup red onion, minced
2 green onions, thinly sliced
3 tablespoons cilantro, diced
3 tablespoons lime juice
2 tablespoons honey
2 tablespoons extra virgin olive oil
A few dashes hot sauce
salt and pepper, to taste
Spray pineapple slices and jalapeños with a little oil. Grill on a gas grill or grill pan over medium-high heat for about 2 minutes per side, or until pineapples and jalapeños are charred slightly and set aside to cool slightly. Dice the jalapeños and pineapple slices after they cool and place in a large bowl.
In a medium bowl, stir together the diced mango, green onions, cilantro, lime juice, honey and olive oil. Add mango mixture to the charred, diced pineapples and jalapeños. Season with a few dashes of hot sauce and salt and pepper to taste.
Chill in the refrigerator for at least 2 hours. Bring to room temperature before serving.
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