Grilled Pineapple Salsa || with Mahi Mahi Lettuce Wraps
Grilling fruit caramelizes its natural sugars and brings out a new level of sweetness. This fresh, easy-to-make salsa is delicious in many ways:
- Spoon over fish tacos
- Serve with glazed chicken wings
- Pile on warmed Brie or Camembert-style cheeses
- With tortilla chips (sweet or savory)
- As an accompaniment to seared scallops
- Garnish grilled salmon
Sigona’s spicy Baklouti green chili infused olive oil is perfectly potent, in terms of spiciness, so just a 1/2 tablespoon will add the right amount of heat and flavor to this salsa. The coconut balsamic balances it all out, adding a little zip to each bite. Makes about 4 to 5 cups.
Scroll down to see a how-to video for this salsa. Enjoy!
Grilled Pineapple Salsa || with Mahi Mahi Lettuce Wraps
Baklouti oil perfectly potent, in terms of spiciness, so just a 1/2 tablespoon will add the right amount of heat and flavor to this salsa. The coconut balsamic balances it all out, adding a little zip to each bite. Makes about 4 to 5 cups.**This is perfect to spoon over mahi mahi fish tacos. Season and cook the fish as you would in the recipe linked below!
Ingredients
Ingredients:
- 1 pineapple peeled, cored and sliced into strips about 2” thick (watch this video for tips on preparing a pineapple)
- 1/2 a sweet onion chopped
- 2 large mangos such as Kent, peeled and chopped
- 1 Roma tomato seeded and chopped
- 1/3 cup chopped fresh cilantro
- 3/4 tsp salt
- 3/4 tsp lime zest
- 3 Tbsp fresh lime juice about 1½ limes
- 1/2 Tbsp Sigona’s coconut white balsamic
- 1/2 Tbsp of Sigona’s jalapeño olive oil (coming soon!) formerly called for Sigona's Baklouti olive oil
Instructions
- Preheat grill to medium-high heat (350° to 400°F).
- Grill pineapple and onion 5 minutes or until well-marked but not cooked through. Chop and place in a large bowl.
- Add mangos, pineapple and remaining ingredients; toss until well coated. Cover and chill at least 30 minutes before serving.
Video
Notes
Suggested Uses:
- Spoon over fish tacos
- Serve with glazed chicken wings
- Pile on warmed Brie or Camembert-style cheeses
- As an accompaniment to seared scallops
- Garnish grilled salmon
Tried this recipe?Let us know how it was!
1 Response
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