- 1 fresh pineapple
- ½ red onion chopped
- 2 jalapeno (or serrano) peppers minced
- 3 tbsp. chopped cilantro
- ¼ cup of olive, canola, or vegetable oil
- Juice of 1 lime
- Salt (kosher) to taste
Preheat grill or grill pan to medium/high heat.
Peel pineapple and cut vertically in ½” width slices. Brush slices with oil and grill both sides until charred. Set aside and cool, then cut into small bite size pieces. You can quick cool in the freezer.
This is a go to salsa with pork, but also goes nice with fish and shrimp.
Makes about 4 cups.
Quick cool in the freezer when you’re in a hurry.
Use Pam Cooking Spray inside of oil.