Thursday, May 13, 2010

Grilled Pineapple Salsa

It's like a fruit salad in disguise
Grilled Pineapple Salsa
Adapted from Homesick Texan

1 whole Pineapple, peeled, cored, grilled, and diced
1 Jalapeno Chile, diced
1/4 Red Onion, diced
1/4 C. Cilantro
1 T. Lime Juice
1 T. Olive Oil
Salt and Pepper to taste

Mix all ingredients together.  Refrigerate for a couple of hours and then serve.


  1. This looks delicious! How did you grill the pineapple?

  2. So, I peeled, cored, and cut the pineapple into circles about 1/4 - 1/2 inch thick. Then, I cooked each circle on my grill pan for a couple minutes on each side or until I saw grill marks. But then today, I saw this description of how to do it and think that might actually be easier:

  3. I looked at the pioneer woman instructions. I think it's easier to peel the pineapple when it's whole. You chop off the top and bottom and skin it around the edge to cut off all of the prickly parts. Then cut it into quarters and eighths as described in pioneer woman, and cut out the hard center. I didn't skewer the pieces. I thought it was easier to just turn the pieces with tongs.

    The pineapple salsa was . . . just . . . incredibly wonderful!!!!!!!!!!!!!!!!!!!!!!!!