A Taste of Summer in Every Bite!
Get ready to transform your summer cookouts with a salsa that’s bursting with smoky, sweet, and spicy flavors! Grilling pineapple caramelizes its natural sugars, creating an incredible depth that pairs perfectly with zesty lime and a kick of fresh chile. This isn’t just a dip; it’s a vibrant topping for fresh green salads, a perfect partner for our Cheesy Baked Red Bean Cakes, or the ultimate companion to a classic Huevos Rancheros. Let’s get grilling!
Ingredients
ā¢ MAKES: About 2 1/2 cupsTIME: 20 minutes
ā¢ 1 whole pineapple, peeled, cored, and cut into thick rings
ā¢ 1 large red onion, cut into thick slices
ā¢ 3 tablespoons / 45 ml extra virgin olive oil
ā¢ 1 tablespoon minced fresh chile (like jalapeƱo or Thai), or to taste
ā¢ 1 stalk lemongrass, peeled, trimmed, and minced
ā¢ 2 tablespoons chopped fresh Thai basil or mint leaves
ā¢ 2 tablespoons freshly squeezed lime juice
ā¢ Salt and freshly ground black pepper, to taste
Instructions
1. Preheat your charcoal or gas grill to a medium-low heat, positioning the rack about 4 inches from the heat source.2. Brush the pineapple and onion slices with olive oil. If you’re concerned about them falling through the grate, thread them onto pre-soaked wooden skewers.3. Grill for about 8 minutes total, turning once or twice, until the pineapple and onion are soft and slightly charred.4. Remove the slices from the grill as they finish cooking. Once cool enough to handle, discard the skewers (if used) and chop everything into bite-sized chunks, making sure to save as much of the juice as possible.5. In a medium bowl, combine the chopped pineapple and onion with the minced chile, lemongrass, fresh basil or mint, and lime juice.6. Sprinkle with salt and pepper and stir to combine. Let the salsa sit for at least 5 minutes to allow the flavors to meld.7. Taste and adjust the seasoning, adding more chile for heat, lime for tang, or salt to enhance the flavors before serving.
Nutritional Information
ā¢ Serving Size: 1/4 cup
ā¢ Calories: 45
ā¢ Carbohydrates: 6g
ā¢ Fat: 2g
ā¢ Protein: 1g
ā¢ Sugar: 4gDisclaimer: is an estimate and may vary depending on the specific used.
Pro Tips
ā¢ Pro-Tips for Perfect Salsa
ā¢ No Grill, No Problem: Use a cast-iron grill pan on your stovetop over medium-high heat to achieve a similar char and smoky flavor.
ā¢ Fruit Variations: Swap the pineapple for 3-4 ripe peaches or about 8 apricots. Lemon juice is a fantastic citrus pairing for stone fruits.
ā¢ Flavor Boosters: For a different aromatic profile, substitute the lemongrass with 1 tablespoon of freshly minced ginger. Adding grilled corn and chopped scallions also creates a delicious twist.
ā¢ Canned in a Pinch: If fresh pineapple isn’t available, canned rings are a good substitute. Just be sure to drain them well and pat them dry before oiling and grilling to ensure proper caramelization.
FAQ
Q: Is this grilled pineapple salsa recipe vegan
A: Yes, this recipe is 100% vegan as written. All ingredients are plant-based, making it a perfect, flavorful addition to any vegan meal.
Q: What vegetarian protein can I serve with this salsa
A: This salsa is incredibly versatile for vegetarian meals. For a protein-rich dish, serve it over black bean burgers, grilled tofu steaks, or our Cheesy Baked Red Bean Cakes. It’s also fantastic in tacos with spiced lentils or chickpeas.
Q: How long does this pineapple salsa last in the fridge
A: You can store this salsa in an airtight container in the refrigerator for up to 4 days. The flavors will meld and become even more delicious after the first day, making it a great make-ahead option.
Q: Can I make this salsa without a grill
A: Absolutely! If you don’t have an outdoor grill, you can use a cast-iron grill pan on your stovetop over medium-high heat. This will give you a similar char and smoky flavor on the pineapple and onion.
