Roasted Pineapple Salsa
Summary
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Pineapple and high temperatures were made for each other, and this recipe concentrates the flavors with a quick skillet roast. That said, if the weather is nice, an outdoor grill will do the job just as well. Mixed with the right amount of pepper to give a Southwestern kick, this sweet, spicy combination is especially tasty on warm tortilla chips.
Pineapple and high temperatures were made for each other, and this recipe concentrates the flavors with a quick skillet roast. That said, if the weather is nice, an outdoor grill will do the job just as well. Mixed with the right amount of pepper to give a Southwestern kick, this sweet, spicy combination is especially tasty on warm tortilla chips.
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- Prep time
- 6 min
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- Cook time
- 2 min
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- Servings
- 20 Servings
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- Serving size
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2 tbsp
Ingredients
Ingredients
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canned pineapple chunks (drained and chopped)
- 2 cups
- 2 cups
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red onion (minced)
- 1/4 cup
- 1/4 cup
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red bell pepper (diced)
- 1/4 cup
- 1/4 cup
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jalapeño pepper (seeded and minced)
- 1
- 1
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green onion (scallion) (green part only, chopped)
- 3
- 3
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Directions
Directions
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In a skillet over high heat, cook pineapple chunks until slightly charred, about 2 minutes. Remove from skillet and cool to room temperature.
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Place pineapple chunks in a large bowl. Add onion, bell pepper, jalapeno, and green onions. Mix well.
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Refrigerate in an airtight container, stirring occasionally, for 1 hour or up to 24 hours.