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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.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 4 people
Cuisine: Tex-Mex
Calories: 1234
Ingredients Method

Ingredients
  

  • ½ ripe pineapple
  • 1 red bell pepper quartered
  • 1 small red onion or 4 spring onions
  • 1 green chilli jalapeno
  • 1 handful fresh coriander leaves finely chopped
  • 1 lime juiced
  • 1 Tbsp olive oil
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cumin
  • ¼ teaspoon ground coriander
  • ¼ teaspoon smoked paprika
  • Salt and pepper to taste

Method
 

  1. Trim and slice the pineapple. Quarter the red pepper. Brush both with a little oil.
  2. 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.
  3. 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.
  4. 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.
  5. Cut the pineapple flesh off the core part, then finely chop and add to the bowl (discard the hard core).
  6. Add the spices, oil and lime juice, then season with salt and pepper and toss gently.
  7. Let it rest in the fridge for at least 30 minutes before serving.