Grilled Pineapple Salsa

jalapeño

🥗Healthier: bell pepper

💰Cheaper: banana pepper

Bell pepper adds crunch without the heat.

cilantro

🥗Healthier: parsley

💰Cheaper: green onions

Parsley offers a milder flavor, while green onions add freshness.

Cut off the top and bottom of the pineapple to create a level surface.

Peel the outer layer of the pineapple, removing the brown spots.

Cut the pineapple into planks about 1 inch in diameter.

Prepare the red onion by cutting off the top and bottom, peeling the outer layer, and slicing into 1/4 inch rings.

Remove the root end of the green onions and separate the stock from the leafy part.

Drizzle avocado oil over the pineapple, red onion, and green onions to prevent sticking to the grill.

Season the pineapple and red onion with salt and black pepper; leave the jalapeños raw without seasoning.

Grill the green onions first, followed by the red onions, and then the pineapple until charred all around and still juicy.

Remove everything from the grill and let cool slightly.

Chop the grilled pineapple into bite-sized pieces, about 1/4 inch.

Chop the grilled red onion smaller than the pineapple pieces.

Finely slice the green onion tops.

Remove the skin from the grilled jalapeños, take off the tops, and remove the seeds before finely chopping.

Zest the lime and add it to the mixture.

Squeeze fresh lime juice over the ingredients.

Add sea salt or kosher salt, black pepper, and a drizzle of avocado oil to the bowl.

Mix all ingredients together to combine.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary