Grilled Pineapple Salsa
Pineapple is a really popular fruit to cook on the barbecue as not only does it look fabulous, it really benefits from grilling. 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!
Ingredients
Equipment
Grill Temperature
Surfaces
Method
- Set up your Egg for a direct cook at 220°C with the cast iron searing grid.
- Whilst your Egg heats up, prepare the pineapple by cutting off the end(s) and removing the outer skin.
- Cut into 4 slices and place the pineapple slices on the cast iron searing grid.
- 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.
- Once you've flipped the pineapple, sprinkle with a bit of demerara sugar.
- Continue to cook the pineapple until the second side is grilled and nicely caramelised. It takes about 15 minutes in total to char and soften both sides of the pineapple.
- Remove from the heat and allow to cool for a few minutes.
- Chop the pineapple into bite-sized chunks about 1½ cm.
- Place the chopped ingredients: chilli, lime juice, red onion and coriander into a bowl together with the pineapple. Give it a good zhuzh!
- Taste. Season with salt and pepper. Taste again and add more lime and/or chilli to suit your palate.
- We served with some corn tortilla chips.
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