Every time summer rolls around, I find myself wondering what on earth I should bring to snack on at cookouts. Last summer, I experimented with making pineapple salsa for the first time – and it was a hit at every party I attended! Yesterday was the first time I made this delicious salsa this summer so I figured I’d share the recipe.
If you still need a dish to bring to a Fourth of July cookout, Grilled Pineapple Salsa is perfect – it always tastes better the day after it’s made, so get grilling today then throw it in the fridge and you’ll be all set for tomorrow.
1 Red Bell Pepper
1/2 Red Onion
Salt and pepper to taste
- Cut off top and bottom of pineapple, and remove skin from sides. Remove core from pineapple (this is the part of the pineapple that is tougher, and not too pleasant to chew) – I typically cut the pineapple into four pieces, leaving the middle with each cut.
- Cut pineapple into long square pieces.
- Cut bell pepper, jalapeno, and lime in half. Remove seeds and veins from peppers.
- Lightly brush peppers and lime with olive oil.
- Grill pineapple, bell pepper, jalapeno, and lime on medium heat for 4-5 minutes, then flip and grill for another 4-5 minutes. If the pineapple sticks to the grill, just turn down the heat a bit. You want the pineapple to have light brown grill marks on each side.
- Dice red onion, bell pepper, jalapeno, and pineapple and throw into a medium size bowl.
- Squeeze juice from limes into bowl.
- Add cilantro, salt, and pepper.
- Let sit in fridge for at least 1-2 hours, and enjoy with tortilla chips, pita chips, or on top of tacos or fajitas.
As I said earlier, if you want to prep this salsa early, it will keep in the fridge for up to a week.