The countdown to Cinco de Mayo continues and today Grillocracy is firing up a big ol' batch of grilled pineapple salsa. Served on its own with chips or used as a topping for pork, chicken, or steak tacos, this salsa strikes the perfect balance between smoky heat and sweet!
GRILLED PINEAPPLE SALSA
½ pineapple, skinned, cored and cut in to 1 inch slices
½ onion cut in to ½ inch slices
1 tbsp. canola oil
2 limes, halved
2 tbsp. finely chopped cilantro
1 red bell pepper, cored and chopped
1 jalapeno; stem, ribs and seeds removed and finely diced
Salt and pepper to taste
Light one charcoal chimney full of Kingsford briquets. When the briquets have ashed over along the edges, pour it in an even layer across the charcoal grate. Set the cooking grate on the grill and adjust the bottom vents to bring the grill temperature to approximately 400 degrees.
Brush both sides of the pineapple and onion slices with canola oil. Place pineapple rings, limes (cut side down), and onion slices on the grill. Grill limes for 4-5 minutes until lightly charred. Grill onions and pineapple for 3-4 minutes per side until they begin to caramelize. Remove limes, onion slices, and pineapple from the grill.
Dice onion and pineapple and place in a medium sized bowl along with the juice of the two limes, cilantro, bell pepper and jalapeno. Stir to combine the ingredients and add salt and pepper to taste.