Pepper & Pineapple Salsa
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12 ounces peeled and cored fresh pineapple, cut into ½
inch thick slices(360ml) |
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Place pineapple, red peppers and Vidalia onto a baking sheet and drizzle with oil and salt and pepper.
Prepare the BBQ for direct grilling. Preheat to a medium high grill.
Oil the grill and place onions, peppers and pineapple on grill for approximately 2 minutes. Remove peppers when char marks appear but the flesh is still crisp. For pineapple and onions, cook until golden brown, approximately 3 minutes. Turn and continue to cook. Remove from grill and let cool or until onions are soft and lightly charred, peppers have golden char marks and pineapple is still firm, but lightly charred.
Cut grilled veggies and pineapple into bite sized pieces into a bowl and add chopped cilantro, chili and lime juice and salt and pepper to taste.
Serve at room temperature.
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