This week over at the Back Burner we are taking you to the tropics by sharing recipes made with tropical fruits. It is sure to be great fun as well as delicious. I am always excited to see what the team brings to the plate!
I made this amazing grilled pineapple salsa to serve with a pork tenderloin. You can grill the tenderloin or slowly roast it in the oven as I did. Either way, this salsa is a great addition. Loved the acidity that is played up with caramelizing the fruit before adding smokey jalapeños. If you haven’t tried it already, do grill up some fruit for your salsas, it is amazing. Last summer we enjoyed a grilled peach salsa, which you may get a kick out of as well.
Not only is this recipe great over grilled pork but it goes really well over fish tacos. Think of the fun you can have with this recipe.
Recipe: Grilled Pineapple Salsa
- fresh pineapple cut into ½” in rings
- ½ jalapeño
- ½ red onion, cut into quarters
- ½ cup cilantro, roughly chopped
- ¼ teaspoon kosher salt
- Heat your BBQ according to the directions. Or heat a stove-top grill over medium high heat.
- Place the pineapple rings, jalapeño, and red onion onto the hot grill.
- Grill for 3 minutes; flip over, and repeat. Only grill until you have grilled marks.
- You do not want to over-cook, they should still be slightly crunchy.
- This process is meant to give them a nice smokey flavor. Let cool.
- Roughly chop and mix together in a bowl.
- Sprinkle the salt and cilantro over the top, lightly toss.
- Set aside at least 30 minutes to let the flavors mingle.
- Serve with your favorite grilled meat or tortilla chips.