Jamie’s Fire-Roasted Pineapple Salsa
By Jamie Deen
- Prep time: 10 minutes
- Cook time: 10 minutes
- Servings: 10
- 1 cup cut into 2-inch chunks pineapple
- 2 diced heirloom tomatoes
- 1 diced red onion
- 1 clove minced garlic
- 1 diced jalapeño
- 1/2 bunch chopped cilantro
- 2 tablespoons extra virgin olive oil
- to taste salt
- to taste pepper
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.