Tropical Grilled Pineapple Salsa

This Tropical Grilled Pineapple Salsa is packed with juicy pineapple, crunchy bell pepper, spicy jalapeño, pungent red onion, tangy lime juice and fresh cilantro leaves. Delicious and ready in less than 30 minutes!

Course Appetizer

Cuisine American

Prep Time 15

Cook Time 12

Total Time 27

Servings 1/2 cups

Calories 25

Author Elena Tomasi

Ingredients

2 teaspoons olive oil
1 (1.3 oz. - 600 grams) small ripe pineapple trimmed and sliced into 1.5 cm-thick (1/2 inch) rings
1 large red bell pepper seeded and quartered
½ small red onion diced
1 jalapeño seeded and diced
⅓ cup (15 g) chopped cilantro
2 tablespoons freshly squeezed lime juice
salt and pepper to taste

Instructions

Heat a cast iron grill pan over medium heat.
Add 1 teaspoon of oil to the pan, and grill the pineapple slices, about 3 minutes on each side, or until caramelized and golden brown.
Once cool enough to handle, remove the core and dice the pineapple slices.
In the same pan, add 1 teaspoon of oil and grill the pepper for 3 minutes on each side, until lightly charred.
In a medium bowl, combine the pineapple, red pepper, cilantro, red onion, jalapeno, and lime juice. Stir until well combined. Season with salt, to taste.
If you would like it spicier, add some of the jalapeno seeds.
Serve at room temperature or chilled.
Salsa can be stored in the refrigerator, covered, for up to 1 week.

Nutrition