on May 08, 2015, Updated Sep 05, 2020 Recently at a family barbecue, a cousin grilled some pineapples to make the make pineapple salsa. At first I wrinkled my nose at them. But not one to shy away from trying something new, I had to give it a go. Sprinkled with chili powder and tossed in lime juice, I wasn’t prepared for the explosion in my mouth when I bit into them. The taste is unforgettable. So when I chanced upon some beautiful baked beet taco shells at a gourmet store, I started thinking of flavor and color combinations. I couldn’t resist pairing the two.
Reasons Why You’ll Love This Recipe
This salsa is so many things. Its sweet, tart, spicy and so so fresh. The jalapeños and lime cut through the sweetness and the coriander just adds oodles of spunk to this quick dip/salsa/appetizer/salad. Plus, the recipe is super customisable! Which means you can increase or decrease the quantity of individual ingredients to suit your personal preferences!
How To Choose The Right Pineapple
The first thing to consider when picking a ripe pineapple is it’s weight. A perfectly riple pineapple should feel heavier than it’s size. The outer skin should be mostly yellow, with just a few specs of green. Lastly, when you press the pineapple it should be firm but not hard. A pineapple that is soft to press is mostly like overripe, and that’s not what we are looking for this recipe.
Top Tips To Make Grilled Pineapple Salsa
My pineapple salsa recipe is quite spicy. So make sure to adjust the jalapenos to suit your personal spice tolerance or if you’re making it for kids. If the pineapple you have isn’t very sweet, then feel free to add a little honey after the salsa is ready. Mix it in and microwave for about 10-20 seconds to allow it to get perfectly incorporated. Slice the pineapple into rings and grilling the slices whole (with the ring intact) to make it easier to hold them while flipping. This will give you more even grill.
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