Grilled Pineapple Salsa

Published July 18, 2006

Total Time
15 minutes
Rating
5(34)
Comments
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Featured in: Pineapple, Exalted

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Ingredients

Yield:4 to 6 servings
  • 1 teaspoon mild chili powder, like Aleppo or New Mexico

  • 1 teaspoon salt

  • 1 teaspoon sugar

  • 1 medium pineapple, peeled, cored and sliced or quartered

OPTION NO. 1

  • 1 medium red onion, chopped

  • 1 tablespoon lemon juice, or to taste

  • ¼ cup chopped fresh cilantro or mint leaves, or a combination

OPTION NO. 2

  • 4 scallions, chopped

  • 1 tablespoon minced fresh ginger

  • ½ teaspoon minced garlic

  • 2 teaspoons soy sauce

  • 1 tablespoon lime juice, or to taste

OPTION NO. 3

  • 1 medium tomato, cored, seeded and chopped, with its juice

  • 2 shallots, chopped

  • Freshly ground black pepper to taste

  • 2 teaspoons sherry or balsamic vinegar, or to taste

Ingredient Substitution Guide

Preparation

  1. Step 1

    Start a charcoal or gas grill; fire should be moderately hot. Combine chili powder, salt and sugar and sprinkle pineapple with it. Grill on each side until lightly browned, 5 to 10 minutes total. Remove and cool.

  2. Step 2

    Roughly chop pineapple and combine it and its juice with any of the 3 groups of ingredients. Taste and adjust seasoning and serve immediately.

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Ratings

5 out of 5
34 user ratings
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Comments

I used Option 1 as a starting point, but only used 1/2 the pineapple; 1/2 the onion; added a persian cucumber and red bell pepper; and put both lemon and lime juice. Served it on top of grilled pork. It was excellent!

I used Option 1 as a starting point, but only used 1/2 the pineapple; 1/2 the onion; added a persian cucumber and red bell pepper; and put both lemon and lime juice. Served it on top of grilled pork. It was excellent!

Absolutely delicious, I made Option 2. Makes a WHOLE lot of salsa, we'll be eating for the next few days. YUM!

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