Fresh, healthy, spicy and a little bit sweet, this salsa will dance in your mouth. Live it up, my friends, and enjoy every minute of this upcoming holiday weekend! xo


  • 1 jalapeño
  • poblano
  • ½ pineapple peeled, cored, halved and cut into 1"-thick slices
  • ½ bunch cilantro, chopped
  • 3 scallions, white & pale green only, trimmed and thinly sliced
  • 2 tablespoons fresh lime juice
  • sea salt to taste


1. Heat a cast iron skillet over medium heat. Cut chiles in half and remove stem and seeds. (Wear gloves or be very careful!) When skillet is hot, add chiles skin side down and let them cook until they're good and blistered, pressing on them occasionally so heat gets to every part. Use tongs to remove from skillet and set aside to cool.
2. Now, pour a couple of drops of oil in the skillet and add the pineapple slices. You don't want to crowd them, so do this in batches, as needed. Let them sit until they get a nice, dark caramelized crust, then turn them and do the same on the other side. If they char a bit, that's fine - you want that smoky flavor.
3. When you're done cooking the pineapple, transfer it to a cutting board. Chop it into small chunky dice and place in a medium size bowl along with the cilantro and scallions.
4. Use your fingers to peel away the charred skin from the peppers. If little burnt bits are left, that's fine. Now chop finely and add to the pineapple mixture.

30 Minute, Appetizers, Healthy, Low Cholesterol, Low Fat, Low Saturated Fat, Sauces, Seasonings, Vegetarian
MacGourmet downloadGrilled Pineapple Salsa. To import, drag image to your MacGourmet recipe box.