This is a very simple chunky salsa, but the grilled pineapples steal the show. Pineapples already have a rich sweet taste, however when you grill them those flavors intensify. Grilled pineapple chunks are a delightful snack while waiting for a main course, but why not add them to a salsa?
This is a take on a pico de gallo with just four to five ingredients being used. I put the typical tomato and green onion slices in it, but also included some jícama. I felt that jícama was a nice balance of flavor to the pineapple, offering a fresh taste, but not overly sweet. The salsa is good just with those ingredients, but if you want to add some heat a jalapeño is a good addition for it as well. I ended up using this salsa as a toping with shrimp tacos.
I was inspired to make this salsa after I had leftover grilled pineapple from Pati Jinich’s recipe for a Grilled Pineapple Margarita. If you have leftover grilled pineapple and love margaritas I highly recommend her recipe. Here is a link to Pati’s Grilled Pineapple Margarita on her website.
1/4 cup of jícama
1 Roma tomato
1 green onion
(Also could use 1 jalapeño if you want a bit of spice in the salsa)
Cut up jícama, tomato and green onion into small pieces and place in a bowl. Wash and prepare the pineapple by removing the top and outer layers. Then cut the remaining pineapple into round slices and remove the middle portion. Grill the pineapple slices for 3 minutes on each side. Finally cut up at least two of the slices and mix into your salsa (add more slices if you want, but grilled pineapple is so good to eat as is!)