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Grilled pineapple salsa recipe

Grilled Pineapple Salsa With Chilli & Coriander

  • Author: Irena Macri
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Total Time: 20 mins
  • Yield: 4 1x
  • Category: Condiment
  • Method: Charred
  • Cuisine: Mexican
  • Diet: Vegetarian

Description

This zesty, tangy and sweet grilled pineapple salsa will add a touch of magic to any taco, burrito or any other Mexican-inspired dish. It goes well with meat, fish and plant-based protein.


Scale

Ingredients

  • 1/2 ripe pineapple, peeled and cut into quarter slices (see pic above)
  • 1 teaspoon coconut oil or olive oil
  • 1/2 red onion, finely diced
  • 1/2 long red chilli, deseeded and finely diced (serrano for spicier and jalapeno for milder)
  • 1/2 teaspoon coriander seed powder
  • 1/3 teaspoon cumin powder
  • 1/3 teaspoon garlic powder (or 1/2 clove garlic grated)
  • Zest of 1/2 large lime
  • Juice of 1 large lime
  • 2 tablespoons olive oil
  • 1 tablespoon finely chopped fresh coriander (cilantro)

Instructions

  1. Peel and cut the pineapple into quarters.
  2. Heat the oil in a large skillet/frying pan over high heat. Add the pineapple slices and fry on each side for 2-3 minutes, until charred and grill marks appear.
  3. Remove cooked pineapple to a board or plate and let them cool. Cut into small cubes.
  4. Add pineapple to a large mixing bowl with the rest of ingredients and stir through until well combined. Serve with some fresh coriander on top.

Notes

You can store pineapple salsa for 2-3 days in an airtight container in the fridge.

Choose a ripe, sweet pineapple for this recipe. As an alternative, you could use canned pineapple in brine or juice and fry it quickly in a hot pan to get some grill marks.

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