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Pineapple salsa

This spicy, zingy sweet/sour salsa uses barbecued or griddled pineapple, chilli, lime & mint to create a flavour bomb!
Servings: 4

Ingredients

  • 1 pineapple
  • 1 hot red chilli I used bird's eye, finely chopped
  • juice of 1 lime
  • big handful mint leaves roughly chopped
  • big pinch sea salt
  • few twists of black pepper

Instructions

  • Cut the ends off the pineapple and cut away all the outer skin. Slice widthways into 1cm slices.
  • Barbecue over medium heat, brushing the fruit with a little oil before you lay them on the grill.
  • Alternatively, you can heat a cast iron griddle pan over low heat until very hot (about 10 minutes), brushing them with oil as for the barbecued version, to help stop the sugary fruit sticking. Cook for a couple of minutes until clear char marks are made (about 2 minutes), then flip the fruit and sear the other side.
  • Chop the pineapple slices into 1cm dice and mix with the other seasonings. Boom!