Recipe courtesy of Bobby Flay
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Grilled Pineapple-Jicama Salsa
Total:
20 min
Active:
10 min
Yield:
about 4 cups
Level:
Easy
Total:
20 min
Active:
10 min
Yield:
about 4 cups
Level:
Easy

Ingredients

Directions

Preheat a grill to high. Brush the pineapple and bell pepper with canola oil; grill, turning, until the pineapple is golden brown on both sides and the pepper is slightly charred, about 6 minutes.

Let the bell pepper cool, then peel, seed and dice. Dice the pineapple and place in a bowl. Add the bell pepper, jicama, red onion, chiles, vinegar, olive oil and basil; season with salt and pepper and toss.

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