Grilled Pineapple Mango Salsa Recipe
Daily Value: 1%
Low-Fat-Abs, Kidney-Friendly, Vegetarian, Paleo, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
|Folic Acid (B9)||8µg||2%|
|Fatty acids, total monounsaturated||1g||0%|
|Fatty acids, total polyunsaturated||0g||0%|
Exclusive from The Daily Meal
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.
- 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 tablespoons cilantro, chopped
- 3 tablespoons lime juice
- 2 tablespoons honey
- 2 tablespoons extra-virgin olive oil
- 2-3 dashes of hot sauce
- Salt and pepper, to taste
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.
Special Designations: Vegetarian, Healthy
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