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.
Ingredients
- 1 whole pineapple ripe, peeled and cut into quarter slices (see pic above)
- 1 tablespoon olive oil
- 1/4 to 1/2 red onion finely diced (depending on how much raw onion you want)
- 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
- Zest of 1/2 lime
- Juice of 1 lime
- 2 tablespoons olive oil
- 2 tablespoons finely chopped fresh coriander cilantro
Instructions
- Peel and cut the pineapple into quarters.
- 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.
- Remove cooked pineapple to a board or plate and let them cool. Cut into small cubes.
- 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.
Nutrition
Calories: 107kcal | Carbohydrates: 16g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 2mg | Potassium: 143mg | Fiber: 2g | Sugar: 11g | Vitamin A: 94IU | Vitamin C: 59mg | Calcium: 18mg | Iron: 0.5mg
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