Roasted Pineapple Salsa


I’m doing something I pretty much never do.  I’m posting a recipe that I just made a few hours ago.  Usually I occasionally transfer photos from my camera to drafts here on the site, but that usually takes me awhile.
But I liked this one so much I had to share it right away!
I served this over a lime marinated pork tenderloin and rice, but I will definitely be making it again very soon to serve with chicken or pork tacos, grilled chicken,  and to be eaten just plain with tortilla chips.
I love the bright flavor of the pineapple paired with the peppers and roasting it makes it even sweeter.  I wasn’t sure what would happen when I roasted it, but only good things happened. 🙂  Since you’re roasting it under the broiler quickly it just gets a nice char on it. You could also grill the pineapple, onion, and peppers with similar results.  I just liked being able to throw it all on a baking sheet and not have to watch it.
Now, if you’ll excuse me, I have to go add pineapple to my grocery list again.

ROASTED PINEAPPLE SALSA
1 pineapple
1/2 large red onion
1 red bell pepper
1 jalapeno pepper, optional, or 1/2 green bell pepper
3-4 T lime juice (from about 2 limes)
zest of 1 lime
1/2 cup chopped cilantro
salt and pepper to taste

Put broiler on to start heating, with the oven rack about 8 inches from heat.
Skin, core, and slice pineapple into 1/2 inch slices.
Put on a large rimmed baking sheet.  Slice onion into 1/4 inch slices and place on baking sheet.  Cut tops off peppers and remove seeds.
Cut into quarters and add to baking sheet.
Make sure everything is in a single layer and broil for about 15 minutes, flipping halfway through, or until slightly charred.
Let cool to room temperature then chop roasted ingredients.
Add lime juice and zest and add salt and pepper to taste.

Roasted Pineapple Salsa

Ingredients

  • 1 pineapple
  • 1/2 large red onion
  • 1 red bell pepper
  • 1 jalapeno pepper, optional, or 1/2 green bell pepper
  • 3-4 T lime juice (from about 2 limes)
  • zest of 1 lime
  • 1/2 cup chopped cilantro
  • salt and pepper to taste
  • Put broiler on to start heating, with the oven rack about 8 inches from heat.
  • Skin, core, and slice pineapple into 1/2 inch slices.
  • Put on a large rimmed baking sheet. Slice onion into 1/4 inch slices and place on baking sheet. Cut tops off peppers and remove seeds.
  • Cut into quarters and add to baking sheet.
  • Make sure everything is in a single layer and broil for about 15 minutes, flipping halfway through, or until slightly charred.
  • Let cool to room temperature then chop roasted ingredients.
  • Add lime juice and zest and add salt and pepper to taste.

Instructions

  • 1 pineapple
  • 1/2 large red onion
  • 1 red bell pepper
  • 1 jalapeno pepper, optional, or 1/2 green bell pepper
  • 3-4 T lime juice (from about 2 limes)
  • zest of 1 lime
  • 1/2 cup chopped cilantro
  • salt and pepper to taste
  • Put broiler on to start heating, with the oven rack about 8 inches from heat.
  • Skin, core, and slice pineapple into 1/2 inch slices.
  • Put on a large rimmed baking sheet. Slice onion into 1/4 inch slices and place on baking sheet. Cut tops off peppers and remove seeds.
  • Cut into quarters and add to baking sheet.
  • Make sure everything is in a single layer and broil for about 15 minutes, flipping halfway through, or until slightly charred.
  • Let cool to room temperature then chop roasted ingredients.
  • Add lime juice and zest and add salt and pepper to taste.
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