Grilled Pineapple Mango Salsa

Name: Grilled Pineapple Mango Salsa
Ingredients: 1/2 ripe pineapple, peeled, cored and sliced 1-inch thick; 2 -4 jalapeños; olive oil, for grilling the pineapples and jalapeños; 1 mango, peeled and diced; 1/4 cup minced red onion; 2 scallions, sliced thinly; 3 tablespoon cilantro, chopped; 3 tablespoon lime juice; 2 tablespoon honey; 2 tablespoon extra-virgin olive oil; 2 -3 dashes of hot sauce; salt and pepper, to taste

Meatless Monday|Aug. 13, 2012 4:42 pm EST

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Grilling pineapple gives the fruit a lovely hint of smoke, while lime balances the sweet with sour citrus and jalapeño packs a spicy punch. Serve this summertime salsa atop your favorite bean burgers, salads, and tacos. This recipe came to us from Donna of Fab Frugal Food.

Servings

32

Ingredients

1/2 ripe pineapple, peeled, cored and sliced 1-inch thick
2 -4 jalapeños
olive oil, for grilling the pineapples and jalapeños
1 mango, peeled and diced
1/4 cup minced red onion
2 scallions, sliced thinly
3 tablespoon cilantro, chopped
3 tablespoon lime juice
2 tablespoon honey
2 tablespoon extra-virgin olive oil
2 -3 dashes of hot sauce
salt and pepper, to taste

Directions

Preheat a gas grill or grill pan on medium-high heat.
Spray the pineapple and jalapeños with a little olive oil. Grill until the pineapples and jalapeños are charred slightly, about 2 minutes per side, then set aside to cool slightly. Dice the jalapeños and pineapple slices after they cool and place in a large bowl.
In a medium-sized bowl, stir together the mango, red onion, scallions, cilantro, lime juice, honey, and olive oil. Add the mango mixture to the charred, diced pineapples and jalapeños. Season with a few dashes of hot sauce and salt and pepper, to taste.
Chill in the refrigerator for at least 2 hours. Bring to room temperature before serving.