Jamie’s Fire-Roasted Pineapple Salsa
By Jamie DeenJUMP TO RECIPE
Prep time: 20 minutes
Cook time: 10 minutes
- 1 cup pineapple, cut into 2-inch chunks
- 2 heirloom tomatoes, diced
- 1 red onion, diced
- 1 clove garlic, minced
- 1 jalapeño, diced
- 1/2 bunch cilantro, chopped
- 2 tablespoons extra virgin olive oil
- salt, to taste
- pepper, to taste
Preheat grill pan over medium-high heat.
Place pineapple chunks onto grill. Cook for about 5-10 minutes, turning frequently to char on all sides.
In a large bowl, add tomatoes, red onion, garlic, jalapeño and cilantro. Mix together, then season with salt and pepper. Drizzle with extra-virgin olive oil.
Remove pineapple from grill pan and chop into bite-size pieces. Fold into tomato mixture.