Grilled Pineapple Salsa
I’ve been on a grilled pineapple kick since the weather has warmed up, and we’ve eaten it so many different ways! I can’t wait to show you!
One day I threw some grilled pineapple bits into pico de gallo and took it to a girls’ night. I didn’t come home with much, which was a very good sign.
I hear when you go to Hawaii you get sores in your mouth from eating so much pineapple. We’re determined to make it to Hawaii one of these days, but I’m nervous about gorging myself on pineapple. And then not wanting to eat it when I get home because it won’t taste as good.
Are my fears even rational? Any Hawaii-goers still enjoy pineapple since they’ve returned?
I might have a hard time staying away from grilled pineapple, though. I mean look at that steaming pile of awesomeness.
The recipe leaves about a half a pineapple for you to do whatever you want with. You could throw the rest on the grill and make some grilled pineapple sundaes for dessert! Or make some Grilled Malibu Chicken later in the week. (<–Yes, do this.)
I LOVE, LOVE it in this salsa, though. It would be fantastic on tacos (like Tropical Fish Tacos) or lettuce wraps, salads, or even heaped on top of some Perfect, Versatile Grilled Lemon Chicken. You could even grill the pineapple and the chicken at the same time! (Score.)
Or with chips. Corn chips are such a weakness of mine. I could probably eat my weight in corn chips with a bowl of this and some Fresh Guacamole. Once in a while I’ll get a bag of the organic blue corn chips from Trader Joe’s. Those are my favorite.
A girl’s gotta have her corn chips some times.
Nat's Notes: 2. If the salsa is sweeter than you like, add an extra tomato or two.
1. If you like it spicy, don't discard the jalapeno seeds.
2. If the salsa is sweeter than you like, add an extra tomato or two.