Pineapple Salsa (fresh or grilled)
This easy Pineapple Salsa recipe makes everything better!  It’s made with fresh pineapple, red bell peppers, red onions, jalapenos, cilantro and lime juice.  You can serve it as an appetizer or snack with chips, on top of your favorite grilled chicken, fish, or steak or on top of your favorite tacos!   It is a delectable balance of sweet, spicy and smoky if you choose the grilling option.  This Pineapple Salsa is also secretly healthy so you can munch away without any guilt! 
    Servings Prep Time
    31/2 cups 5minutes
    Cook Time
    Servings Prep Time
    31/2 cups 5minutes
    Cook Time
    Sweet and smoky Grilled Pineapple salsa with not only grilled pineapple but GRILLED red bell peppers, red onions AND jalapeno! sweet and smoky and possibly the best salsa E-V-E-R alone, with chips, tacos or on fish/chicken. #pineapple #salsa #pineapplesalsa #grill
    • 1/2 ripe pineapple, trimmed and sliced
    • 1 large red bell pepper, seeded and quartered
    • 1/2 small red onion, peeled and cut in half(so you have 2 quarters of whole onion)
    • 1 whole jalapeno
    • 1/2cup loosely packed cilantro, finely chopped
    • 1tablespoon lime juice
    • 1/4teaspoon ground ginger
    • 1/4teaspoon ground cumin
    • salt and pepperto taste
    • olive oil
    1. If you are not grilling the salsa, then chop the pineapple, bell pepper, red onion, jalapeno and cilantro and combine with remaining ingredients in a large bowl. Can be served immediately, or better chilled.
    2. GRILLING: Grease grill and heat to medium high heat.
    3. Drizzle red onions with olive oil and thread onto a skewer (if using a wooden skewer, soak skewer in water for at least 30 minutes beforehand). Drizzle red bell pepper quarters and jalapeno with olive oil to lightly coat.
    4. Working in batches as needed depending on grill size, grill pineapple and vegetables at medium high heat until tender and lightly charred all over, about 12 minutes for the onions, turning occasionally, about 8-10 minutes for the pineapple, or until caramelized, flipping once, 6 minutes for the red bell peppers, flipping once, and jalapeno for 3-5 minutes, turning occasionally.
    5. Once cool enough to handle, dab off any excess oil with paper towels from vegetables and chop pineapple (cutting around core), red bell peppers, and onions. Devein and deseed jalapeno and dice, reserving some of the seeds if desired.
    6. Toss pineapple, red bell pepper, red onion, jalapeno, cilantro, lime juice, ginger, cumin and salt and pepper to taste in a large bowl. If you would like it spicier, add some of the jalapeno seeds to taste.
    7. Can be served immediately or even better chilled.
    Recipe Notes

    If you don’t have a grill or don’t have the time to grill, this salsa is still delicious without grilling!