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Grilled Pineapple Salsa
This bright and smoky salsa combines charred fresh pineapple with fiery habanero and sweet red bell pepper. Cooking the pineapple over high heat caramelizes its natural sugars and adds a deep, savory char that balances the heat of the chili. Fresh lime juice and cilantro cut through the sweetness to create a sharp, refreshing finish. It pairs perfectly with grilled meats, fish tacos, or a simple bowl of tortilla chips.
Ingredients
- 1 fresh pineapple, peeled, cored and cut into ¼” (6 mm)-thick rings
- 1 habanero chile, dry roasted, stemmed, seeded and finely diced ( here )
- 1 sweet red bell pepper, cored, seeded and finely diced
- 1 tbsp (2.5 g) cilantro leaves, finely chopped
- 1 tbsp (15 ml) lime juice
- Salt
Instructions
- 1Warm a grill or a heavy skillet over medium-high heat. Cook the pineapple rings on both sides until they develop a light char.
- 2Take the pineapple off the heat and chop it into small quarter-inch pieces. Place the fruit in a large mixing bowl and fold in the prepared habanero, red bell pepper, cilantro, and lime juice.
- 3Taste the mixture and season with salt as needed. Serve the salsa right away or store it in the refrigerator until you are ready to eat.