Charred Pineapple Salsa with Chipotle
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.
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
1/2 teaspoon sea salt
1/2 teaspoon ground chipotle chile
4 teaspoons fresh lime juice
1/4 cup roughly chopped cilantro
1– 2 tablespoons pineapple juice (from the container)
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.