Have you ever grilled a pineapple? No? Well you’re missing out.
This weird looking fruit was one of the only naturally grown things I would eat as a child (next to grapes and bananas), and using them in this spicy salsa gives them a very adult flavor. I made it to go with my grilled swordfish steaks with pineapple-mustard glaze, and I was shocked that the salsa was my favorite part of the meal!
The pickled jalapeño flavors magically combine with the pineapple juice to create a hybrid of tart and spicy, sweet and hot. Perfect for any barbecue, this side dish will amaze you.
you will need:
- 1 small pineapple, peeled, cored and sliced into 1/2-inch thick slices
- 4 scallions, white and pale green part, thinly sliced
- 2 pickled serranos, thinly sliced (Optional-only add these if you like things VERY hot! These are hotter than jalapeños)
- 2 pickled jalapeños, thinly sliced
- 3 tablespoons fresh lime juice
- 3 tablespoons rice wine vinegar
- 3 tablespoons olive oil
- Salt and freshly ground pepper
Peel your pineapple by cutting off the rind (skin?) with a sharp knife, and then slice into 1/2 inch thick slices. Remove the core and toss onto a medium-high grill. Grill for 3-5 minutes per side until you get some pretty brown grill marks.
Remove from grill and chop into 1/4 inch cubes. Combine in a bowl with scallions, jalapeños (and serranos if you are brave), fresh lime juice, red rice vinegar, and olive oil. Salt and pepper to taste.
Dont you just love simple recipes? I do! Especially ones that combine ingredients in exciting new ways. I never imagined that the hot peppers would compliment the tart juiciness of the pineapple so well, but it’s a match made in food pairing heaven.
So throw this together before your next summer picnic or barbecue, and prepare to amaze people. I liked having it with a hunk of flavored bread (olive oil and rosemary, from Wegmans) to soak up the juices and also to mellow out the spiciness of the peppers.
Here’s where I got the recipe, and you can also find the instructions for making the grilled swordfish if you want, as well as the cilantro chimichurri I had sitting on top of the fish!