- 1 Fresh Pineapple
- 1/4 c. Olive Oil
- 1 Jalapeno Pepper
- 1 Red Bell Pepper
- 1/2 c. Diced Red Onion
- 1/4 c. Chopped Cilantro
- 2 Tbs. Fresh Squeezed Lime Juice
- Salt and Pepper to Taste
- 1 Bag of Corn Tortilla Chips, or your favorite salsa chip
Using a knife, carefully remove the outer rind from the pineapple and discard.
Cut the pineapple into half circles, removing the core.
Brush the pineapple sections with olive oil on both sides. Preheat the grill to prepare in advance.
Using tongs, place the pineapple slices on the grill, and allow to cook for three minutes per side. For this recipe, we used an indoor grill, which cooks both sides simultaneously, thus cutting down our grill time by half. I also added the jalapeno to the grill as well.
While the pineapple is griling, dice the red bell pepper, onion and chop the cilantro.
By now, the pineapple and jalapeno should have a nice char on the outside. The sugars in the pineapple will product a lovely carmelization that adds a subtle smoked taste to the salsa.
Mix all the chopped ingredients together in a large clear serving bowl. Chop the pineapple and jalapeno, keeping the seeds out of the jalapeno, if you don't care for a spicy dish! For a fun and colorful option, add in a quarter cup of diced mango if you like it.
Mix in the pineapple and jalapeno, and use a spoon to gently fold all the ingredients together untiil just combined.
Serve grilled pineapple salsa in clear cups, placed into real coconut cups and adorned with live orchids. Believe it or not, even the orchids are edible!
Be sure to check out my full Retro Tiki Wedding and Tiki Torch Floral Wedding Centerpiece to make a full Tropical wedding.
Using a knife, carefully remove the outer rind from the pineapple and discard.
Cut the pineapple into half circles, removing the core.
Brush the pineapple sections with olive oil on both sides. Preheat the grill to prepare in advance.
Using tongs, place the pineapple slices on the grill, and allow to cook for three minutes per side. For this recipe, we used an indoor grill, which cooks both sides simultaneously, thus cutting down our grill time by half. I also added the jalapeno to the grill as well.
While the pineapple is griling, dice the red bell pepper, onion and chop the cilantro.
By now, the pineapple and jalapeno should have a nice char on the outside. The sugars in the pineapple will product a lovely carmelization that adds a subtle smoked taste to the salsa.
Mix all the chopped ingredients together in a large clear serving bowl. Chop the pineapple and jalapeno, keeping the seeds out of the jalapeno, if you don't care for a spicy dish! For a fun and colorful option, add in a quarter cup of diced mango if you like it.
Mix in the pineapple and jalapeno, and use a spoon to gently fold all the ingredients together untiil just combined.
Serve grilled pineapple salsa in clear cups, placed into real coconut cups and adorned with live orchids. Believe it or not, even the orchids are edible!
Be sure to check out my full Retro Tiki Wedding and Tiki Torch Floral Wedding Centerpiece to make a full Tropical wedding.
