Grilled Pineapple Spicy Salsa

Wednesday June 13, 2012
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Grilled pineapple seems to be all the rage right now, so I bought a pineapple without a clear idea of what I wanted to do with it.  After a little perusing on Pinterest, I decided to make a grilled pineapple salsa.   This salsa is a delicious summer side that is perfect for the paleo/primal palette.

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Grilled Pineapple Salsa

Inspired by/adapted from recipes at Serious Eats and Closet Cooking.

Ingredients

  • 1 pineapple
  • 1 large onion
  • handful of baby bell peppers
  • 1-2 jalapenos or habaneros
  • olive oil, for basting
  • 1/2 cup cilantro, chopped
  • 1 lime, juiced
  • sea salt to taste

Directions

Start by cutting up your pineapple.  I cut away the outer skin and then cut down the middle to remove the core.

Slice the onion crosswise to create rings —  I used a mandolin slicer.

Preheat the grill and set to medium heat.

Place your peppers onions and pineapple on the grill.  We lightly basted the pineapple and onions, but let the peppers just cook until they were charred.

The pineapple and onions should only take a couple of minutes per side, the peppers will go longer to get them nice and black.

Remove pineapple and onion from the grill and cut into bite size pieces for the pineapple (roughly chopped for the onion).

Place the peppers in a ziploc bag, allowing them to sweat for about five minutes.  This will help the skins peel off more easily and also allow them to cool enough to handle.

When the peppers are ready to handle, remove from bag and peel of their outer skin.  Slice length wise to remove the seeds and then roughly chop.

Combine all the above ingredients in a medium bowl, adding cilantro, lime juice and sea salt to taste.

Notes:

I used both jalapenos and habaneros and found it difficult to work with the small habaneros.  I recommend using latex gloves to dig protect your hands and dig out all the seeds.   Using both of these resulted in a super spicy salsa — which hubby and I loved but we wouldn’t let the kids try it.

Also, don’t be afraid to blacken the peppers, we didn’t cook our quite long enough and it made it harder to get the skin off.

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I served the salsa with grilled salmon, shrimp and asparagus.

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It was deelish!  It was also super yummy mixed with leftover barbecue the next day.

 

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