Grilled Pineapple Salsa

Grilled Pineapple Salsa

Ingredients

• 1 ripe pineapple
• 1/2 an onion (2 thick round slices)
• 1 large jalapeño
• 1/2 teaspoon cumin
• 1/2 teaspoon coriander
• 2 tablespoons minced fresh cilantro
• 1/4 teaspoon salt
• 2 tablespoons lime juice

Instructions

1. Fire up your grill to medium-high.
2. Trim the pineapple: Lay the pineapple on it’s side and cut off the top and bottom. Stand it up on one end and cut downward, along the contour of the pineapple, removing the skin but leaving as much flesh as possible. Keeping it in this position, continue to cut off 1/2-3/4 inch slabs of fruit. They don’t have to be even, you’ll be dicing after they’re grilled.
3. Peel the onion and cut 2 thick slices out of the middle. (in the same direction you would cut off the top and bottom) Leave the rings intact. If you have a skewer handy, use it to hold the rings together to make for easier grilling; this way you won’t lose any onion through the grates.
4. Oil the grates of your grill, if necessary. (this is one of those times that there is no such thing as an oil that won’t smoke; it’s sort of the nature of grilling. I use coconut, and keep my grill as clean as possible so that I hardly have to oil it.) Place your pineapple slabs and onions on the grill and let them get nice and brown. It’s tough to give you an exact time here, because each grill is pretty different… Once they’ve got some good grill marks, flip them and repeat on the other side.
5. Remove the pineapple and onion to a plate and allow to cool until you can safely handle them.
6. Meanwhile, dice your cilantro and mince your jalapeño. Remove the seeds and membrane if you want your salsa to have just a bit of a kick, leave them in if you’re going for heat. Place in a medium mixing bowl.
7. Dice the pineapple and onion, and add to a bowl with the other ingredients (cumin, coriander, lime juice, and salt)
8. Stir to combine and chill.

Source: zenbellycatering