Charred Pineapple Salsa with Chipotle
Posted on June 22 2023
This charred pineapple salsa brings bold tropical flavor to your summer meals with its balance of sweet pineapple, smoky chipotle, and tangy lime. A hint of jalapeño heat and cooling cucumber make it the perfect topping for tacos, grilled fish, or barbecued meats. Charring the pineapple deepens its flavor, while fresh lime juice and cilantro brighten every bite. It's quick, refreshing, and endlessly versatile—ideal for cookouts or weeknight dinners.
Charred Pineapple Salsa with Chipotle
Rated 5.0 stars by 1 users
Category
Condiment, Side Dish
Servings
4-6
Prep Time
10 minutes
Cook Time
10 minutes
Author:
Curio Kitchen
Makes 3 cups.
This pineapple salsa is a refreshing summer accompaniment to tacos, grilled fish, and barbecued chicken or pork. As written, the recipe delivers a medium-heat salsa, but feel free to adjust the amount of ground chipotle or fresh jalapeño to suit your taste.
Tip: Buy peeled and cored fresh pineapple at your grocers — chunks, spears, or rings all work well. It’s a ‘cheat’ we really endorse as it eliminates the messy, fussy work of peeling a pineapple at home. Be sure to use freshly squeezed lime juice for this recipe as its flavor is unmatched.
Ingredients
-
1 pound peeled and cored fresh pineapple, cut in chunks, spears, or rings
-
1 cup finely diced English cucumber (about half a cuke)
-
2 tablespoons minced jalapeño pepper (about one small)
-
2 scallions sliced diagonally, white and green parts
-
½ teaspoon sea salt
-
½ teaspoon ground chipotle chile
-
4 teaspoons fresh lime juice
-
¼ cup roughly chopped cilantro
-
1– 2 tablespoons pineapple juice (from the container)
Directions
Position an oven rack 4–6 inches under the broiler and preheat the broiler on the highest setting.
Arrange the pineapple in single layer on a rimmed baking sheet and broil until the pineapple is charred and blistered in places, about 5 minutes
Pull the pan out of the oven, flip the pineapple over, and return the pan to the oven. Char this second side as you did the first. Note: Alternatively, you can char the pineapple on the grill; follow the rest of the instructions as given. Either way, keep a watchful eye on the pineapple — its high sugar content means that it can go from pleasant-char to burned very quickly.
Remove the baking sheet from the oven and set it aside for a few minutes, allowing the pineapple to cool. When cool enough to handle, chop the pineapple into small pieces and transfer it to a large mixing bowl. Add the remaining ingredients and toss to combine. Taste and add salt or lime juice if needed.
Serve immediately or refrigerate, tightly covered, for up to 4 days.
0 comments