Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Yield 2 cups

Ingredients

  • 1 Pineapple peeled and cored
  • 2 Jalapeno Pepper
  • 1 tbsp Canola oil
  • 1 Lime
  • 1 clove Garlic minced
  • 2 tbsp Cilantro chopped
  • 1/4 tsp Salt

Instructions

  • Slice pineapple crosswise into 1/2 inch (1 cm) thick slices. Brush pineapple and jalapeno peppers with oil. Place on preheated greased grill over medium high heat. Grill, turning once for about 5 minutes or until golden. Remove to cutting board.
  • Chop pineapple and place in bowl. Cut jalapenos in half and remove seeds; chop finely and add to bowl.
  • Using a rasp, grate 1/2 tsp (2 mL) of lime rind and add to bowl. Squeeze lime and add 2 tbsp (30 mL) of the juice to bowl. Stir in garlic, cilantro and salt until combined.
  • Serve immediately or cover and refrigerate for up to 3 days.
Nutrition Facts
Grilled Pineapple Salsa
Per
 
132 g
Calories
70
% Daily Value*
Fat
 
3
g
5
%
Carbohydrates
 
13
g
4
%
Fibre
 
3
g
13
%
Sugars
 
5
g
6
%
Protein
 
1
g
2
%
Sodium
 
120
mg
5
%
Vitamin A
 
500
IU
10
%
Vitamin C
 
115.5
mg
140
%
Calcium
 
20
mg
2
%
Iron
 
0.4
mg
2
%
*5% or less is a little, 15% or more is a lot

Tips & Notes

Recipe developed by Emily Richards.

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