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Recipe Detail Page
Grilled Pineapple & Blistery Jalapeño Salsa
Summer 2018
The flavour of pineapple only improves when it’s grilled. It gets charred and caramelized and makes the perfect base for a summer salsa. Toss in some fresh citrus, herbs and some jalapeño heat, and you’ve got the start of a very good party. Serve with porchetta, fish or even tortilla chips. A bowl of this salsa goes a long way.
Serves 8
1 pineapple, peeled and cored
2 jalapeño peppers
Zest and juice of 1 orange
Zest and juice of 1 lime
5 green onions, thinly sliced
½ cup (125 mL) cilantro, finely chopped
½ tsp (2 mL) salt
1. Cut pineapple into 1-inch thick (2.5-cm) slices lengthwise. Place slices on preheated grill over direct heat. Grill until golden and caramelized, about 3 minutes per side. Remove from grill and let cool.
2. Place jalapeños on grill and cook until charred, about 3 minutes per side. Remove from grill and let cool.
3. Once cool, dice pineapple into ½-inch (1-cm) pieces and place in a large bowl. Slice the jalapeños lengthwise and remove seeds. Finely dice the flesh of the jalapeños and place in bowl with pineapple.
4. Add orange zest and juice, lime zest and juice, green onions, cilantro and salt. Stir to combine.
Serves 8
