Grilled Pineapple Salsa

Grilled Pineapple Salsa

Pineapple is a popular fruit to cook on the barbecue. This is a great side dish or could be served as part of a sharing platter.

The sweetness of the pineapple with the freshness of the lime juice, red onion and coriander is just delightful.

If you can't be bothered to peel a fresh pineapple, you could cheat and use a tin of pineapple rings!

Cooking surfaces

Cast Iron Grid

BBQ Temperature

220C

Ingredients

  • ½ fresh pineapple, chopped into 4 slices or tinned pineapple rings
  • 1 to 2 tsp demerera sugar
  • ½ to 1 jalapeño chilli, deseeded and finely chopped
  • Juice of 1 lime
  • ½ red onion, chopped
  • A handful of fresh coriander, finely chopped
  • salt and pepper to season

Method

  1. Set up your Egg for a direct cook at 220°C with the cast iron searing grid.
  2. Whilst your Egg heats up, prepare the pineapple by cutting off the end(s) and removing the outer skin.
  3. Cut into 4 slices and place the pineapple slices on the cast iron searing grid.
  4. Check the pineapple after about 7 minutes. If it's charred, then flip it, if not cook for a few more minutes to get your desired level of char.
  5. Once you've flipped the pineapple, sprinkle with a bit of demerera sugar.
  6. Continue to cook the pineapple, until the second side is grilled until nicely caramelised. It takes about 15 minutes in total to char and soften both sides of the pineapple.
  7. Remove from the heat and allow to cool for a few minutes.
  8. Chop the pineapple into bite sized chunks about 1½ cm.
  9. Place the chopped ingredients: chilli, lime juice, red onion and coriander into a bowl together with the pineapple. Give it a good zhuzh!
  10. Taste. Season with salt and pepper.  Have another taste and add more lime and or chilli to adjust to your palette.
  11. We served with some corn tortilla chips.
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