Zesty Grilled Pineapple Salsa
I’m sneaking in one more summer favorite as fall is (supposedly) rolling in – grilled pineapple salsa. Everything that is cooked is done so on the grill. And it can be changed up depending on what you have in your refrigerator or to your tastes.
It has been too long since my last new recipe, for which I apologize. 2020 is one thing after another – fires and dark orange skies being the latest keeping us indoors and wondering if we may have to evacuate. Right now we are safe from evacuation and sticking inside to keep out of the smokey air. Lots of feelings going on right now that are very difficult to put into words.
Cooking and baking usually relax me and help me process things. Not as much right now but I’m working on it. And what’s better than tacos (or your favorite comfort food) to help process thoughts? (Note that these pictures were taken before the fires and the Spare the Air rules were in effect.)
Pineapple, red peppers, and onion are gently charred on the grill and then tossed with some peppery radishes, a handful of herbs, and lime juice to create a bright zesty salsa.
I used half a pineapple, 2 bell peppers, half an onion, a handful of radishes, a handful of herbs (parsley and radish greens), juice from a whole lime, and a pinch of salt.
As the grill got good and hot, I quartered the pineapple (saved the other half for smoothies), halved the bell peppers and scooped out the seeds, and sliced the onion in thick rings. I julienned 6 small radishes and finely chopped up a handful of parsley and radish greens, the only fresh herbs I had on hand.
One great thing about salsa is that you can mix it up with whatever ingredients you have on hand. So experiment with whatever vegetables and herbs you have on hand. If you happen to have a jalapeño or other chili pepper, char it on the grill with the other ingredients. Yum!
When the grill was hot, char the pineapple, pepper, and onions for about 3 minutes on each side. You want to get that nice caramelization on the outside without fully cooking everything. Personally, I do prefer my onions slightly more cooked so I did leave those on an extra couple of minutes per side. Remove from the grill and let cool.
When cool enough to handle, cut the pineapple, bell pepper, and onion in small chunks. Add to a bowl with the radishes and chopped herbs. Add a good pinch of salt and start with the juice from half a lime. Toss everything together and add additional salt and lime juice to suit your tastes.
Put the salsa on top of tacos, burritos, burrito bowls, or eat as a refreshing side dish. Enjoy!
Grilled Pineapple Salsa
- ½ whole pineapple
- 2 bell peppers
- ½ onion
- 1 handful fresh herbs
- 6 radishes
- 1 lime
- jalapeño or other chili pepper (optional)
- Turn on your grill to high and let it get good and hot.
- Halve the half pineapple or cut it into thick strips. Halve the bell peppers. Cut the half an onion into thick rings. Thinly slice or julienne the radishes. Finely chop the herbs.
- Grill the pineapple, bell peppers, onion, and hot pepper if using about 3 minutes per side or until a nice char begins to develop (but watch for burning!).
- Remove the pineapple and vegetables from the grill and allow them cool until you can easily handle them.
- Cut the pineapple, peppers, and onion into small chunks. Add to a large bowl with the radishes and fresh herbs. Add a big pinch of salt and squeeze half the lime over the top. Toss and add more salt and lime juice for your tastes.