Grilled salsa takes your summer grilling recipes to a place you haven’t been before. Fresh pineapple, pears, red onion and peppers get sweeter and smoky on the grill before you toss them together as a perfect salsa for chips or over your favorite chicken, beef or pork. The addition of fresh cilantro and jicama provide great freshness and crunch. This is definitely a best recipe category for your healthy dinner ideas this summer.
Since we live in Minnesota, I take full advantage of my grill during these shorter warm weather months. As soon as the snow melts and the wind chill gets above freezing, we consider that perfect outdoor grilling weather around here. I’m sure you’ve have noticed the generous upsurge in grilled recipes over the past few weeks like my Thai Grilled Chicken Skewers for dinner and Honey Grilled Pineapple for dessert.
Don’t worry. It is only June. I have a plethora of new grill recipes headed your way, especially since my sweet hubby hooked me up with a brand new grilling beaut for Mother’s Day.
Versatility abounds with this tropical grilled salsa because you can serve it with the traditional corn chips or my personal favorite is to spoon it over some grilled protein for a healthy dinner option. The level of heat is completely in your control with the use of the jalapeño pepper. If you want it completely mild, discard the seeds and the white membrane inside it before chopping it up. Want a bit of heat, keep them in! Since we grill the jalapeño before chopping it up, it does mellow the heat a bit as well.
Grilled Pineapple Pear and Jicama Salsa
- 1/2 fresh pineapple, peeled, cored and sliced
- 1 firm pear, cut medium slices
- 1/2 jicama, peeled and diced
- 1/2 red onion, quartered
- 1 jalapeno
- 1 red bell pepper
- 1/4 C chopped cilantro
- 1 lime
- 1/2 tsp ground ginger
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- 3/4 tsp salt
- Preheat your grill to medium and lightly grease the grill surface. Place on the grill the pineapple and pear slices, the quartered onion, the whole jalapeño and red pepper. Grill until each side begins to soften and obtains the grill marks, then flip to the other side. You don’t want to create a soft, mushy salsa so don’t over cook the ingredients.
- Allow the grilled ingredients to cool completely. Once cool, chop each ingredient into bite sized pieces and place in a medium bowl. If you want a spicier salsa, keep the seeds and inner white membrane of jalapeño. If you want it more mild, remove the seeds and inner white portions. Combine the grilled ingredients with the jicama, cilantro, lime juice and seasonings. Serve immediately
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