Grilled Pineapple Mango Salsa Recipe

This simple Grilled Pineapple Mango Salsa is versatile and easy to make. Customize it to your liking by adding or removing ingredients. With its fresh, tropical flavor, it's like a taste of summer and days at the beach. Perfect with fish, chicken, or pork, or just enjoy it by the spoonful!

• 1-½ slices fresh pineapple
• ½ red bell pepper
• ½ jalapeño pepper
• 1 large mango - peeled, seeded, and diced
• ½ small red onion, diced
• ⅛ cup chopped cilantro
• ½ lime, juiced
• ¼ teaspoon lime zest

Preheat outdoor grill on medium-high heat, and be sure to lightly oil the grate.

Grill the pineapple, red bell pepper, and jalapeño, turning often. The pineapple should get light grill marks in about 3 minutes, while the peppers will need 5 to 7 minutes to brown on all sides. Once done, carefully take the peppers off the grill and put them in a paper bag to cool.

When the peppers are cool enough to handle, gently rub off their skins with a paper towel. Halve them and discard the seeds. Dice the cooled pineapple and peppers into small pieces and put them in a bowl. Add the mango, red onion, cilantro, lime juice, and lime zest. Stir everything together, then cover the bowl with plastic wrap. For the best flavor, refrigerate the salsa for 8 hours to 1 day before serving.

Have fun experimenting by adding other fruits, such as apples, cantaloupe, honeydew melon, watermelon, lemon, or orange.

Provides 6 servings