TODAY Food Club

A fresh fruit salsa with smokey grilled pineapples and bright herbs.

Grilled Pineapple Salsa

Ingredients

• 1 large fresh pineapple (looking for a yield of 1.5 cups)
• ½ large red onion or 1 small red onion, diced (go for ½ cup's worth of onion)
• 1 Anaheim pepper, diced
• ½ cup loose packed cilantro, chopped
• 2 Tbs extra virgin olive oil
• juice of 1 lime
• salt to taste

Preparation

1. Fire up the grill on high heat
2. While the grill is heating, wash your pineapple and cut away the top and the skin. Slice into 1 inch planks/spears.
3. Once the grill is heated, place the pineapple spears on the grill and cook 5 minutes each side until they get visible grill marks and just a little charred on the edges.
4. Place the grilled pineapple on a plate and allow to cool. Any liquid that gathers under the pineapple, be sure to keep to add to the salsa.
5. Dice the cooled pineapple and put it in a mixing bowl with the remaining ingredients, including any pooled pineapple juices and toss to combine.
6. Serve immediately

Recipe Tags

• Easy
• Grilling
• Healthy
• Light
• Rosh Hashanah/Yom Kippur
• Entertaining
• Cuban
• Mexican
• Appetizer
• Dips and spreads