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Grilled Pineapple Tomato Salsa
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1
medium Pineapple
peeled, sliced into rings
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1
cup
chopped tomatoes
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1
medium Red onion
finely chopped
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1/4
cup
chopped red bell pepper
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1
fresh serrano chile, chopped
(seeds and stem removed)
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Juice of one or two fresh limes (2-3 Tbsp
to taste)
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1
clove of garlic
minced
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1/2
cup
Chopped fresh cilantro or mint
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1
Tbsp olive oil
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1
teaspoon
sugar
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1/4
teaspoon
salt
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Brush pineapple slices with oil and grill until lightly browned on both sides.
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Let cool and dice.
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Mix with remaining ingredients. Allow to marinate at least 2 hours at room temperature or cover and refrigerate for up to 3 days.
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Serve at room temperature.
Great on grilled chicken, pork or tofu!