Grilled Pineapple-Jicama Salsa

Total Time:
20 min
Prep:
10 min
Cook:
10 min

Yield:
about 4 cups
Level:
Easy

Ingredients
  • 1/2 small pineapple, peeled, cored and sliced into 1/2-inch-thick rings
  • 1 red bell pepper
  • 1 tablespoon canola oil
  • 1/2 small jicama, peeled and finely diced
  • 1 small red onion, finely chopped
  • 2 red chile peppers (such as Thai bird or Fresno), stemmed and finely diced
  • 3 tablespoons rice vinegar
  • 2 tablespoons extra-virgin olive oil
  • 3 tablespoons finely chopped fresh basil
  • Kosher salt and freshly ground pepper
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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