Our grilled pineapple salsa is a flavourful accompaniment to grilled meats.

  • 1 whole fresh pineapple (see tip below)
  • 1 medium red bell pepper
  • ⅓ cup minced red onions
  • 1 jalapeno pepper, seeded and minced
  • 2 tbsp freshly squeezed lime juice
  • 1 or 2 tbsp minced fresh cilantro
  • Pinch salt

Preheat gas grill to high heat.

If your pineapple needs peeling and coring, go ahead and do that now. Slice the pineapple into rings, each about ¾-inch thick. Cut the bell pepper in half and remove the stem and seeds.

Brush grill rack lightly with oil. Place pineapple rings and bell pepper halves on grill. Close lid. Cook for about 4 minutes per side, until heated through with nice grill marks on the surface. Remove from heat.

When cool enough to handle, dice pineapple and bell pepper and place in a medium bowl. Add remaining ingredients and mix well. Serve immediately or cover and refrigerate until ready to serve. Tastes best when eaten within 1 day.

Makes about 3½ cups salsa.

Per serving (1/4 cup): 23 calories, 0.2 g fat (0 g saturated fat), 0 g protein, 6 g carbohydrate, 0.8 g fibre, 0 mg cholesterol, 22 mg sodium

Cooking Tip: Make sure the pineapple is ripe, or your salsa won’t be very tasty. We suggest the pre-cored pineapples that are sold in plastic containers right beside the unpeeled pineapples. They’re the same price, so why bother with the extra work?