Grilled Pineapple Salsa - Recipe

Grilled pineapple salsa

I like this salsa for its bright flavors and simplicity - just a few ingredients, and you can throw it together in a few minutes of active time. I served it with tacos that I'll cover it my next post, but it could work well in a Southeast Asian context too, especially if you added lemongrass and/or ginger. It is plenty tasty to polish off with a bag of chips at midnight too; if there was a security camera in my kitchen, I could prove it.

You will have to butcher your own pineapple to make this, because if you buy it already cut up, it will be in chunks too small to grill effectively. I was going to describe how to do that, but it turns out there is a website devoted solely to that specific topic: howtocutapineapple.com. Talk about working a niche! Follow the pictures there through the part where the skin is fully removed, and then slice into vertical planks instead of horizontal. You'll only need half of it for this recipe, you can save the rest for a salad with tiny marshmallows and vegan spam chunks.

If you have a grill going for other reasons, just use that. If not, this Lodge cast-iron grill pan