Roasted Pineapple-Carrot Salsa

Roasted Pineapple-Carrot Salsa
Roasted Pineapple-Carrot Salsa

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Ingredients

  • 1

    medium ripe pineapple

  • 1

    teaspoon dark sesame oil

  • 1/8

    teaspoon ground red pepper

  • 1

    slice (1-inch-thick) sweet onion

  • 1

    large jalapeño pepper sliced lengthwise and seeded

  • 2

    tablespoons diced red bell pepper

  • 1/2

    cup chopped carrot

  • 2

    tablespoons fresh lime juice

  • 2

    tablespoons pineapple juice

  • 1

    tablespoon cider vinegar

  • 1

    teaspoon brown sugar

  • 1

    teaspoon grated peeled fresh ginger

  • 1/8

    teaspoon ground allspice

Directions

Preheat oven to 450º. Cut both ends off of pineapple using a large sharp knife, and cut pineapple pulp from rind. Cut pineapple pulp lengthwise into quarters. Remove core from quarters; discard core. Reserve 2 quarters for another use. Combine sesame oil and ground red pepper, and brush over 2 pineapple quarters, onion slice, and sliced jalapeño pepper. Place pineapple on a baking sheet, and bake at 450º for 15 minutes. Add onion, and bake an additional 10 minutes. Add sliced jalapeño pepper, and bake an additional 10 minutes or until pineapple, onion, and jalapeño are lightly browned. Remove from oven, and cool. Dice pineapple, onion, and jalapeño, and combine with diced bell pepper in a medium bowl. Cook carrot in boiling water 4 minutes or until crisp-tender. Combine carrot, lime juice, and remaining ingredients. Add to pineapple mixture; stir well. Serving Size: 1/4 cup

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