1 pineapple, peeled, cored, and cut into 1/2-inch-thick slices
1/3 cup finely chopped red onion
1/4 cup minced fresh cilantro
1 tablespoon fresh lime juice
1/2 teaspoon salt
1/2 teaspoon ground red pepper
1/4 teaspoon ground cumin
1 serrano chile, minced
How to Make It
Preheat grill to high heat.
Combine oil and honey, stirring well. Brush oil mixture over pineapple. Place pineapple on a grill rack coated with cooking spray; grill 2 minutes on each side or until golden. Remove from grill; cool 5 minutes. Chop. Combine pineapple, onion, and next 6 ingredients (through serrano); toss gently.
Peel, seed, and dice avocado. Add avocado to the pineapple mixture, and toss gently.
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Made this salsa to go with Tequila-Marinated Beef-and-Pepper Fajitas. It was excellent. Not sure the pineapple slices really need to be brushed with the honey oil mixture, but my pineapple was dead ripe. Used a whole pineapple and two smallish avacados. Didn't have a fresh serrano chile on hand, used 1 tablespoon finely chopped pickled jalapeno slices instead. Nice mixture of hot, sweet and creamy. It was better the second day, seemed to give the flavors time to meld. Will make it again.
Really enjoyed this salsa on steak and fish tacos as well as with tortilla chips. I substituted jalapenos because that's what I had on hand, sacrificing some needed kick. I didn't use the entire pineapple - 3/4 of a whole pineapple is enough with a large Haas avocado and the other ingredients. My guests enjoyed this and I will definitely make it again.
Very good, though I'm not sure the avocado really adds a whole lot since there is so much pineapple and the other flavors (which are excellent) are so assertive. This was great on the flank staek tacos.
Loved this salsa! So flavorful - great with the suggested tacos or as its own side dish. I have a low spice tolerance, but thought the single Serrano gave it the perfect amount of heat. Leftovers kept well for a few days - the avocado didn't turn brown, probably because of the pineapple juice.