Grilled pineapple salsa
This grilled pineapple salsa is a lovely salad that complements burgers, grilled sausages & kebabs, pulled pork and so on. You can use it in flatbreads, tortilla wraps and buns too with cold meats (such as ham, salami, leftover roasted chicken & meatballs etc). I made it with purple salad onions, which are more mild than normal onions, allowing all the other flavours to shine! It’s also ideal for parties, picnics and trips.
Ingredients
Method
- Trim and slice the pineapple. Quarter the red pepper. Brush both with a little oil.
- Heat a griddle pan, grill or BBQ then char the pineapple slices and the red pepper chunks. You can grill the chilli too, if preferred.
- Meanwhile, finely chop the onion and coriander leaves, then scatter them into a mixing bowl. If you’re not grilling the chilli pepper, remove the seeds, then finely chop the flesh then add to the bowl.
- Put the grilled pineapple and pepper (and chilli) onto a chopping board and let them cool. Remove the skin of the red pepper and chilli, then finely chop their flesh. Add these to the bowl.
- Cut the pineapple flesh off the core part, then finely chop and add to the bowl (discard the hard core).
- Add the spices, oil and lime juice, then season with salt and pepper and toss gently.
- Let it rest in the fridge for at least 30 minutes before serving.