Photo: Iain Bagwell; Styling: Kristen Shelton Fielder
Pineapple and onion are grilled until slightly caramelized, adding a complex sweetness perfect for meats, like grilled pork, or mild grilled fish such as flounder, catfish, or tilapia.
Makes 4 1/2 cups
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1 pineapple, peeled, cored, and sliced
1/2 sweet onion, cut into wedges
2 large or 3 small mangoes, peeled and chopped
1 red bell pepper, chopped
1/3 cup chopped fresh cilantro
1 to 2 teaspoons chopped canned chipotle pepper in adobo sauce
3/4 teaspoon salt
1/2 teaspoon sugar
3/4 teaspoon lime zest
3 tablespoons fresh lime juice
Prep: 20 Minutes
Cook: 5 Minutes
1. Preheat grill to medium-high heat (350° to 400°). Grill pineapple and onion 5 minutes or until well marked but not cooked through. Chop and place in a large bowl.
2. Stir in mangoes and remaining ingredients. Cover and chill.