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Recipe courtesy of Bobby Flay

From: Food Network Magazine

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Total:: 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.

Courtesy of Food Network Magazine

My Private Notes

Name: Grilled Pineapple-Jicama Salsa
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: about 4 cups
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