Grilled Pineapple and Onion Salsa

Indulge your taste buds with the irresistible combination of grilled pineapple and onion salsa. This vibrant and flavorful salsa takes advantage of the caramelized sweetness of grilled fruit, balanced perfectly with the tang of lime juice and the heat of chiles. Whether you use it to dress up a salad, as a dip for tacos, or as a side dish for grilled chicken or huevos rancheros, this salsa is sure to bring a burst of freshness to your meals.

Makes: About 2 1/2 cups

Time: 20 minutes

INGREDIENTS:

• 1 pineapple, peeled, cored, and cut into thick rings (or canned rings, drained)
• 1 large red onion, cut into thick slices
• 3 tablespoons olive oil
• 1 tablespoon minced fresh hot chile (such as jalapeño or Thai), or to taste, or hot red pepper flakes or cayenne, to taste
• 1 stalk lemongrass, peeled, trimmed, and minced
• 2 tablespoons chopped fresh Thai basil or mint leaves
• 2 tablespoons freshly squeezed lime juice
• Salt and freshly ground black pepper

INSTRUCTIONS:

1. Heat a charcoal or gas grill to a fairly low heat and position the rack about 4 inches from the heat source.
2. Brush the pineapple and onion slices with olive oil. If you’re concerned about the slices falling through the grill grate, thread them onto soaked wooden skewers.
3. Cook the pineapple and onion slices, turning once or twice, until they are soft and slightly charred, for about 8 minutes total. Remove the slices as they finish cooking. Once they are cool enough to handle, discard the skewers and chop the pineapple and onion into bite-sized chunks, saving as much of the juices as possible.
4. In a medium bowl, combine the pineapple, onions, minced hot chile, lemongrass, Thai basil or mint leaves, and lime juice. Sprinkle with salt and pepper, and stir to combine. Let the salsa sit for about 5 minutes to allow the flavors to meld together.
5. Taste the salsa and adjust the seasoning, adding more chile, lime juice, or salt as needed. Serve immediately or refrigerate for up to an hour to allow the flavors to further develop.

VARIATIONS:

• Grilled Apricot and Onion Salsa: Substitute 8 halved fresh or soaked dried apricots for the pineapple. Use minced fresh ginger instead of lemongrass and lemon juice instead of lime juice.
• Grilled Peach and Corn Salsa: Replace the pineapple with 3 or 4 ripe peaches, halved. Use minced fresh ginger instead of lemongrass. Add 1 or 2 cobs’ worth of grilled or roasted corn and 2 chopped scallions. Use lemon or lime juice.

USES:

• Salad Dressing: Drizzle the Grilled Pineapple and Onion Salsa over a bed of fresh greens for a unique and delicious salad dressing. The combination of sweet and tangy flavors will elevate your salad to new heights.
• Taco Topping: Spoon the salsa onto your favorite tacos to add a burst of flavor. The grilled pineapple and onion provide a sweet and smoky contrast to savory fillings, creating a delightful balance of flavors.
• Accompaniment for Grilled or Broiled Chicken: Serve the salsa alongside grilled or broiled boneless chicken to add a tropical twist to your meal. The sweet and tangy salsa pairs perfectly with the juicy chicken, creating a mouthwatering combination.
• Huevos Rancheros: Top your huevos rancheros with a generous scoop of the Grilled Pineapple and Onion Salsa. The salsa adds a refreshing element to the rich and savory dish, creating a delightful contrast.

Elevate your culinary creations with the tantalizing flavors of Grilled Pineapple and Onion Salsa. This versatile salsa can be used as a dressing, a taco topping, or a side dish for grilled meats or huevos rancheros. With its combination of caramelized pineapple, charred onions, and zesty lime juice, this salsa will bring a burst of freshness and a hint of heat to your dishes. Try the variations with grilled apricots or peaches and corn for delightful twists on this delicious salsa. Get ready to savor the vibrant flavors of this grilled fruit delight.