Grilled Pineapple Summer Salsa

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Yield: 2 cups

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This tasty topping is simple to make; create delicious variations by using different fruits.

Grilled Pineapple Summer Salsa

star rating (1) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 2 cups
Published: 06/05/2010

Ingredients

  • 1 1/2 cups grilled pineapple, diced
  • 1 tablespoon lemon juice
  • 1 tablespoon lime juice
  • 1/2 cup diced red bell pepper
  • 1/2 cup diced red onion
  • 1 jalapeño pepper, seeded and minced
  • 1 to 2 cloves garlic, peeled and minced
  • 2 tablespoons chopped fresh cilantro, plus extra leaves for garnish
  • ¼ teaspoon salt

Tips from our bakers

  • Substitute diced fresh peaches or mangoes for the grilled pineapple, if desired.
  • Canned pineapple can be used in place of fresh, though the flavor won?t be as good.

Directions

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1) To grill pineapple slices, brush lightly with oil, place onto a hot grill or grill pan, and cook for several minutes on each side, till the pineapple dries a bit and grill marks develop.

2) Oven-drying the pineapple, rather than grilling it, also intensifies its flavor. To oven-dry pineapple, peel a fresh pineapple, and cut it into 1/4"-thick slices; no need to core it. Place the slices on a parchment-lined or lightly greased baking sheet in a single layer. Bake in a preheated 350°F oven for 50 to 55 minutes, until the pineapple is barely beginning to brown around the edges.

3) Cool the pineapple, and dice it.

4) Combine the pineapple with the remaining ingredients in a small bowl, tossing to combine. Refrigerate for several hours (or overnight) before serving, to let the flavors mellow.

Yield: about 2 cups salsa.

Reviews

1
  • star rating 07/05/2010
  • Marsha from Hyattsville, MD
  • Oh yum! This was a fresh and very different salsa. I lined my baking sheet with parchment and the pineapple cooked perfectly. I served this with the Toastitos scoops which made a pretty presentation too.
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