Name: Grilled Pineapple Salsa
Yield: Makes 4 to 6 Cups; Serves 6 to 8
Cuisine: United States
Ingredients: 1 medium-size yellow bell pepper; 1 poblano pepper or medium-size green bell pepper; ½ medium-size red onion, finely chopped; 1 tablespoon light brown sugar, or more as needed; ½ cup chopped fresh cilantro leaves; 3 tablespoons fresh lime juice, or more to taste; 1 ripe pineapple; 1 medium-size red (bell) pepper; 1 tablespoon minced candied ginger; ½ to 1 Scotch bonnet chile or other hot chile, seeded and minced (for a hotter salsa, leave the seeds in)

Preparation info

Makes 4 to 6 Cups ; Serves
6 to 8

Difficulty
Easy

Appears in

The Barbecue Bible

By Steven Raichlen

Published 1998

About

Grilling imparts a distinctive smoky flavor to the pineapple and peppers in this salsa, but if you’re in a hurry, a perfectly delectable salsa can be made without grilling. Serve the pineapple salsa over grilled pork.

Ingredients

1 ripe pineapple
1 medium-size red (bell) pepper
1 medium-size yellow bell pepper

Americas
United States
Side dish
Vegan
Spicy
Gluten-free

Method

Peel the pineapple, cut it in half lengthwise, and remove the core. Cut each pineapple half lengthwise into quarters. You should have 8 pieces.
Set up the grill for direct grilling and preheat to high.
When ready to cook, brush and oil the

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Ingredients

Method

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