Sweet, smoky and tropical pineapple salsa – the grilled ‘effect’ will make you eat the whole thing. Perfect as side dish, sandwich/wrap filling or with salad
So Fiesta Friday Healthy Recipe Challenge started kicking in. When Angie revealed the rules and the recipe should have pineapples in it, I still didn’t know what to do. It took a while until grilled pineapple salsa came to mind. The only thing left? Leafy greens. Hmm…
Before I finally proceed with my Fiesta Friday Healthy Challenge entry, let me just talk about this grilled pineapple salsa…
I love fruit-based salsa/salad and mango is my favorite. Since this challenge requires pineapple, I’d say bye bye for a while to my favorite fruit. I knew fresh pineapples aren’t that sweet like the one in can if you pick a good fruit. How to pick? Don’t ask me – ask the store fruit ninja (a.k.a. the ones who is in-charge with fruits at your local grocery store).
I was planning to “coat” this with sugar syrup, but that’s a big No, No for now… In my experience in grilling the pineapples, the tang disappears, but dries out a little. I did mix 4 slices of grilled pineapple with the non-grilled ones and it came out perfect. I grilled this in a pan, but if you char-grill the pineapples and the veggies, it will give you a deliciously smoky flavor. If you are not a fan like me, you can also check out this post for the trick on how to get the smoky effect. I also grilled red bell peppers and onions to come along with the salsa. Added some cucumber, tomatoes and squeeze of lemon juice… and I got amazing salsa! 😉
Grilled Pineapple Salsa
- 6 slices of fresh pineapples
- 1 red bell pepper, sliced vertically into 4
- 2 red onions, quartered
- 1/2 cup cucumber, diced
- 1/2 cup ripe and firm tomatoes, diced
- squeeze of fresh lemon juice
- Parsley or cilantro, roughly chopped (optional)
- Place bell peppers and onion in skewers.
- Grill 4 slices of pineapples along with the bell peppers and onions until edges turn brown.
- While waiting for the veggies to be done from grilling, prepare your cucumber and tomatoes and place them in a bowl.
- After grilling, let cool a bit and chop the grilled veggies and add them to the bowl of cucumber and tomatoes. Add squeeze of lemon juice and chopped parsley and cilantro (if using).
- Chill before serving.
Notes:
This can be served as a filling for sandwiches, wraps or can be added to a salad. This can also be used as a side dish or can be eaten with tortillas, flat breads or crackers.
I served this as a filling and as a “dip” / side dish to my Spinach Flatbread. Heading over to Fiesta Friday # 155 to bring this delicious salsa.
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