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Grilled Pineapple and Roasted Red Pepper Salsa
Recipes
Grilled Pineapple and Roasted Red Pepper Salsa
6 servings
1 hour, 20 minutes total (Active 20 minutes)

Ingredients

  • 1 medium container fresh pineapple chunks (about 3 cups)
  • 12 (6-inch) wooden skewers
  • Cooking spray
  • 6 large plum tomatoes
  • 1 (12 oz) jar roasted red peppers
  • 1 fresh jalapeño
  • 6 cloves garlic
  • ½ bunch fresh cilantro
  • 2 limes, for zest/juice
  • ¼ teaspoon kosher salt
  • ¼ teaspoon pepper

Steps

    1. Preheat grill (or grill pan) on medium. Thread pineapple onto skewers, then coat with spray. Grill skewers 5–6 minutes, turning often, until grill-marked. Let stand 5 minutes to cool.
    2. Chop tomatoes, red peppers, jalapeño (remove seeds), garlic, cilantro (½ cup), and pineapple finely. Zest limes (2 teaspoons), then juice (2 tablespoons). Combine all ingredients; cover and chill 1 hour.
    3. Serve salsa with chips or over cooked chicken or pork.

Amount per ⅙ recipe serving: Calories 80, Total Fat 1.5g, Sat Fat 0g, Trans Fat 0g, Chol 0mg, Sodium 130mg, Total Carb 18g, Fiber 2g, Sugars 12g, Protein 1g, Calc 2%, Vitamin A 0%, Vitamin C 0%, Iron 6%