Grilled Pineapple Salsa Three Ways Recipes

Steps:

• Preheat grill for medium heat and lightly oil the grate. Spray pineapple pieces with cooking spray.
• Cook pineapple on the grill until lightly browned and caramelized, 5 to 10 minutes. Remove pineapple from grill and cool; chop.
• Mix pineapple, red bell pepper, onion, cilantro, jalapeno pepper, garlic, lime juice, sugar, salt, and ground black pepper together in a bowl; refrigerate until chilled and flavors blend, about 1 hour.

Steps:

• Preheat an outdoor grill for medium-high heat; lightly oil the grate.
• Cook the pineapple, red bell pepper, and jalapeno pepper on the preheated grill, turning frequently, until the pineapple has mild grill marks and the peppers are browned on all sides, about 3 minutes for pineapple and 5 to 7 minutes for peppers. Carefully remove from grill and place peppers in paper bag to cool.
• After peppers are cool, rub skins off gently with paper towels, cut in half, and remove and discard seeds. Cut the cooled pineapple and peppers into a small dice and place into a bowl. Add the mango, red onion, cilantro, lime juice, and lime zest; stir to combine. Cover the bowl with plastic wrap and refrigerate for 8 hours to 1 day before serving.

Steps:

• Grill pineapple and red onion until soft, about 2 minutes each side. Add scallions to the grill for 1 to 2 minutes.
• In a large bowl toss pineapple, onions, scallions, salt, and pepper. Plate and sprinkle with lime juice. Garnish with cilantro leaves.

Steps:

• Start a charcoal or gas grill. Fire should be moderately hot.
• Combine chili powder, salt and sugar and sprinkle evenly over the pineapple.
• Grill on each side until lightly browned, about 5 to 10 minutes total. Remove and let cool.
• Roughly chop pineapple and combine it and its juice with the ingredients of one of the 3 options. Taste and adjust seasonings. Serve immediately.

Steps:

• Grill pineapple and red onion until soft, about 2 minutes each side. Add scallions to the grill for 1 to 2 minutes.
• In a large bowl toss pineapple, onions, scallions, salt, and pepper. Plate and sprinkle with lime juice. Garnish with cilantro leaves.

Steps:

• Prepare grill for direct cooking over medium-high heat.
• Cut pineapple crosswise into 6 (1/2-inch-thick) slices (don't cut out the core). Brush pineapple slices on both sides with oil.
• Grill pineapple slices over direct medium-high heat, with lid closed, until lightly charred and softened, 5 to 8 minutes, turning once. Remove from grill, cut out the core and discard.
• Coarsely chop pineapple, and place in a medium bowl. Add onion, lime juice, cilantro, salt and cumin to pineapple and stir until evenly combined.

Steps:

• Start a charcoal or gas grill; fire should be moderately hot. Combine chili powder, salt and sugar and sprinkle pineapple with it. Grill on each side until lightly browned, 5 to 10 minutes total. Remove and cool.
• Roughly chop pineapple and combine it and its juice with any of the 3 groups of ingredients. Taste and adjust seasoning and serve immediately.

Steps:

• preheat grill to high.
• in a medium bowl mix all the salsa ingredients.
• cover and refrigerate for up to 3 days.
• place salmon in a glass dish.
• rub both sides with oil and lemon juice, marinate in the fridge for 20-30 minutes place salmon on grill skin side down.
• cook 10 minutes, turning halfway through, until done to your liking.
• remove to a platter.
• add salt& pepper, serve with salsa.

Steps:

• Prepare a grill or grill pan to medium-high heat.
• Grill the pineapple slices for 2 minutes per side, or until tender and grill-marked. Transfer the slices to a cutting board and chop them. Put the chopped pineapple in a medium bowl and stir in the cilantro, serrano chile, and lime juice. Season the salsa to taste with sugar, salt, and pepper. Serve warm.