Ingredients with Measurements:
- 1 fresh pineapple, peeled and cored
- 1/2 cup shredded coconut
- 1/2 red onion, diced
- 1/2 red bell pepper, diced
- 1/4 cup fresh cilantro, chopped
- 1 jalapeno pepper, seeded and minced
- 2 tablespoons fresh lime juice
- 1 tablespoon honey
- Salt and pepper to taste
Special equipment needed:
- Grill pan or outdoor grill
Step-by-step instructions:
1. Preheat grill pan or outdoor grill to medium-high heat.
2. Cut the pineapple into 1/2 inch thick slices.
3. Grill the pineapple slices for 2-3 minutes per side until grill marks appear.
4. Remove the pineapple from the grill and let it cool.
5. Once cooled, chop the pineapple into small pieces and place them in a large mixing bowl.
6. Add the shredded coconut, diced red onion, diced red bell pepper, chopped cilantro, and minced jalapeno pepper to the bowl.
7. In a separate small bowl, whisk together the lime juice and honey.
8. Pour the lime juice and honey mixture over the pineapple mixture and toss until everything is well combined.
9. Season with salt and pepper to taste.
10. Serve immediately or refrigerate until ready to serve.
- Time:
Preparation time: 15 minutes
- Cooking time: 6 minutes
Temperature:
- Grill pan or outdoor grill should be preheated to medium-high heat.
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 120
- Fat: 4g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 1g
Substitutions for ingredients:
- If you don't have fresh pineapple, you can use canned pineapple instead.
- If you don't have shredded coconut, you can use toasted coconut flakes instead.
- If you don't have red onion, you can use white onion instead.
- If you don't have red bell pepper, you can use green bell pepper instead.
- If you don't have fresh cilantro, you can use fresh parsley instead.
- If you don't have jalapeno pepper, you can use serrano pepper instead.
Variations:
- Add diced mango or papaya for a tropical twist.
- Add diced avocado for a creamy texture.
- Add black beans or corn for a heartier salsa.
Tips and tricks:
- Make sure to oil the grill pan or outdoor grill before grilling the pineapple to prevent sticking.
- Don't overcook the pineapple or it will become mushy.
- Adjust the amount of jalapeno pepper to your desired level of spiciness.
Storage instructions:
- Store leftover salsa in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This salsa is best served cold, so there is no need to reheat it.
Presentation ideas:
- Serve the salsa in a large bowl or individual bowls.
- Garnish with additional cilantro or shredded coconut.
Garnishes:
- Additional cilantro or shredded coconut.
Pairings:
- This salsa pairs well with grilled chicken, fish, or shrimp.
Suggested side dishes:
- Serve with tortilla chips or as a topping for tacos or burritos.
Troubleshooting advice:
- If the pineapple is too sour, add more honey to balance out the flavors.
Food safety advice:
- Make sure to wash all produce before using.
- Store leftover salsa in the refrigerator and discard any leftovers after 3 days.
Food history:
- Pineapple and coconut are both tropical fruits that are commonly used in Caribbean and Hawaiian cuisine.
Flavor profiles:
- This salsa is sweet, tangy, and slightly spicy.
Serving suggestions:
- Serve this salsa as an appetizer or side dish at your next summer barbecue or potluck.
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