Grilled Pineapple Salsa – super fresh, sweet, a little spicy, and perfect for summer. Great over chicken, pork, fish, or just to snack on with chips!
Have you ever been to a Brazilian steak house? The places that come around to your table with meat on a stick. They usually have close to 20 different types of meat and things to pick from, and you just tell them if you want them to slice you a piece or not. We have one in town, and my son loves going there. We have only been a handful of times, but it is always a fun experience when we do to. And strangely enough one of my favorite things they have is their grilled pineapple. I think it is glazed with honey and brown sugar, and it is so good! After making Grilled Teriyaki Shrimp Kebobs with pineapple, I knew I need to experiment with it more at home.
I have shied away from pineapple in savory recipes for a long time. I am not sure why, I just didn’t think I would like them. So when I finally sucked it up and tried it, I was shocked how much I loved it. In fact the whole family loved it. I have seen pineapple salsas all over the internet for the past few summers, so I wanted to give it a try. I wanted it a little spicy, but lots of lime juice. Lots of fresh flavors and so easy to make!
Grilled pineapple salsa might become a staple in our house this summer. So far we have had it on chicken and eaten it with chips. I am thinking of making shrimp or fish tacos with it next. You can really use it however you want. Pork chops would be great, or a grilled pork tenderloin. Oh the possibilities! So fire up the grill, and grill some pineapple for a super easy and versatile salsa.
- 3/4 - 1 whole pineapple , sliced into 1 inch spears
- 1/2 cup red onion
- 1/4 cup fresh cilantro chopped
- 1 fresno pepper , finely chopped
- 2 limes , juiced
- 3 Tbls olive oil
Preheat grill to high.
Place pineapple spears on grill and cook for 5-10 minutes; until warmed and you have grill marks, turning once.
Remove pineapple from grill and cut into bite sized pieces. Mix all of the ingredients together with the chopped pineapple, tossing to coat.
Store in fridge until ready to serve.
Adapted from Cooking Light
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