This Grilled Pineapple Salsa is packed with sweet pineapple, spicy pepper, and juicy tomato. With just 8 ingredients, it’s quick and easy!
I started this blog as a way to break from my kitchen boredom, with the hope that I might help other people break from theirs as well. So often my dinners consisted of a what’s-in-my-fridge stir fry, with no real thought going into the the ingredient combinations. I didn’t actually know much about all the magical ingredients out there, and how can you be inspired by something you don’t even know exists?
So I started up the ingredient spotlights, which has given me, and hopefully you, insight into ingredients we might not usually buy or cook. I get inspired by fellow food bloggers, by things the tulip-man cooks up, by copious amounts of Jamie Oliver, and by travel. But I recently, discovered a really awesome new way to get inspiration, The Vegetarian Flavor Bible.
A sister book to Karen Page’s #1 bestseller, The Flavor Bible, The Vegetarian Flavor Bible provides a definitive guide to creating some bang on plant-based flavor combos. The book includes an ingredient index which gives you the quick lowdown on thousands of ingredients (seasonality, nutrition, flavor, tips), then delves into a thorough list of the best ingredients to pair it with.
Got a pineapple that’s about to go bad? Flip to the “pineapple” section of The Vegetarian Flavor Bible and you’ll find loads of inspiration. For instance, who knew pineapple pairs well with cucumbers, ricotta, or sweet potatoes? I sure didn’t! And why should we try and fail and waste out time and ingredients, when we can draw from the experiences and insights from the country’s top chefs who helped make this book possible? Answer, we shouldn’t!
Now let’s talk about this salsa real quick. It’s easy, it’s tropical, it’s delicious. It’s free from cilantro, because the tulip-man, along with 10% of the population, despises it (genetics, y’all), but you can throw some in if you’d like (The Vegetarian Flavor Bible tells me that’d be a good combo 😉 ).
If you really want to impress, you can serve it in a hollowed out pineapple. If you just want salsa ASAP, you can skip the grilling part. It’s a flexible and forgiving salsa, and I think you’re going to love it.
- 2 cups peeled and cored pineapple rings about 10 rings
- 1 red bell pepper seeded
- 1 small red onion 190 g, halved
- 1 jalapeno seeded
- 2 tomatoes
- 1 clove garlic
- ¼ tsp salt
- ¼ tsp cumin
- Light up the grill (or a panini grill) and cook the pineapple, bell pepper, onion, and jalapeno over medium/high heat until slightly charred, 5 to 10 minutes. (Can skip this step if in a crunch for time)
- For chunky salsa, roughly chop all fruits and veggies and toss with seasoning. For less chunky salsa, throw everything in a food processor and blitz a few times until it reaches a consistency to your liking.
- Cover and refrigerate until chilled, about 1 hour. (Again, you can skip this step if needed)
Tips & Tricks
I originally published this recipe on Amanda’s Cookin’!
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