Remember that one chili pepper I was able to grow in my garden? Well, I don’t have much of a green thumb, but I did get a few more peppers this week, so I had to figure out ways to use them. I came up with this grilled pineapple salsa. I used it as a side dish for some grilled fish I made for dinner.
This salsa is just a bit hot and also is tangy (from the lime juice) and sweet, not just because of the honey, but also because grilling fruit brings out the sugars. And I have to add, that grilled pineapple tastes somewhat like rum, which is never a bad thing.
Grilled Pineapple Salsa
1/2 large pineapple, skin removed, cut into 1/2-inch thick slices
1 small red onion, peeled, cut into 1/2-inch thick slices
3 tablespoons vegetable oil
2 small chopped chili peppers (such as serrano), deseeded and chopped
2 tablespoons chopped flat leaf parsley
2 tablespoons chopped fresh mint
2 teaspoons chopped fresh ginger
2 tablespoons lime juice
1 tablespoon honey
1/2 teaspoon ground cumin
Preheat an outdoor grill (or use a grill pan). Brush the the pineapple and onion slices with some of the vegetable oil. Grill the slices for 2-3 minutes per side or until browned and softened. Remove the slices, chop them into small pieces and place them in a bowl (discard the hard fibrous pineapple core). Add the peppers, parsley, mint, ginger, lime juice, honey and cumin and toss ingredients to distribute the ingredients evenly. Let rest at least 15 minutes before serving. Good with fish. Makes about 2 cups