Grilled Pineapple Salsa

By RoketJSquerl

Store the salsa in the fridge for up to 5 days. If you don’t plan on eating it immediately, I would leave the cilantro out and just stir it in right before you’re ready to serve. Otherwise, it will wilt in the fridge.

Ingredients

• 1 Large Pineapple, cored, skin and stems removed – cut into 4 or 5 very large pieces
• 1/3 A Large Red Onion, finely diced
• 1 Small Jalapeno Pepper, seeded and minced
• Juice of 2 Small Limes
• 1/2 Cup Chopped Cilantro Leaves
• 1 Tsp. Salt

Details

Servings 6

Preparation

Step 1

Preheat your grill to medium high. When it’s hot, place the pineapple pieces directly on the rack. Close the lid and cook for about 5 minutes on each side. You want the pineapple to caramelize and get grill lines, but it should not get mushy or too burnt. When your pineapple is done, remove from heat and let cool completely. Dice the pineapple into small pieces, then toss with the remaining ingredients and eat immediately or chill in a sealed container until you’re ready to eat. Makes about 2 cups salsa.