Tip: This recipe uses 3/4 of a whole fresh pineapple, possibly less if it’s particularly large. Of course, the remaining fruit can be enjoyed on it’s own, but if you haven’t tried grilling pineapple, please do! It’s delicious grilled (or roasted in a hot oven) with chunks of bell pepper, red onion, cauliflower, broccoli or whatever veggies you have in the fridge.
1 fresh, perfectly ripe pineapple
1 red bell pepper
1 medium red onion
1 large clove garlic
1 large handful fresh cilantro
1 large lime
1 tsp sea salt
½ tsp freshly ground black pepper
2 Tbsp good quality extra virgin olive oil
1 firm but ripe avocado
Spice to your taste
Wash and pat dry the fruit, vegetables and cilantro.
Trim the fresh pineapple and dice 3/4 of it (find a good video on YouTube if you’ve never done this). Small dice is preferable for the salsa. The remaining 1/4 of the pineapple can be reserved for another use (see tip above for one suggestion).
Trim, remove seeds and dice the red bell pepper.
Trim, remove seeds and mince the jalapeño (coronavirus rule of not touching your face comes in very handy here). ;D
Trim and dice 1/4 of the red onion. Reserve the remaining onion for another use.
Finely mince the garlic clove.
Chop the cilantro leaves, including the finer parts of the stems.
Zest the lime, then cut lime in half.
Put all diced, chopped and minced ingredients together in a good sized glass or stainless steel bowl. Add the lime zest; squeeze the juice from both lime halves and gently stir all ingredients together. Add S&P, taste for seasoning and adjust as needed. Drizzle lightly with olive oil before serving.
Serve with grilled fish, pork or chicken, spoon into a rice or noodle bowl, add to tacos, burritos or fajitas. Maybe you’ll even like it on pizza!
Optional: If you prefer your salsa spicy, kick it up by adding the heat of your choice. If you want to try it a little creamy, add a diced avocado to half the preparation above. We think this is particularly tasty for dipping tortilla chips.