Pineapple Salsa Recipe | Grilling

"I may still stutter in calling this a real salsa, but I can't deny the deliciousness any longer."

I've been living my life by a simple salsa equation: tomatoes/tomatillos + chilies + herbs/seasonings/onions = salsa. Not a lot to it, but the possibilities are almost endless. Any wavering from this I will almost certainty dismiss as a bastardization. None of those mango-peach-fruit-filled "salsas" that seem to be multiplying each time I enter the grocery store, no sir.

Just don't turn your back, because in that one moment I may have a tryst with say—a pineapple salsa.

My wife likes the fruit salsas, and even though I haven't partaken in their construction, I think there's some ancient law somewhere that clearly states you can't turn down something the better half serves—and I'll grudgingly admit it: They're quite tasty. Putting my stubborn ways aside, I took some lessons learned about what makes these good and went forth creating my own monstrosity.

Like my original salsa equation, simplicity is key. I started with a bunch of fruits that only improve with grilling: pineapple, red bell pepper, and a jalapeño. After taken to the flames, they were diced and thrown in with some red onion, cilantro, and lime juice. A quick seasoning, and the salsa was gone almost the second it came together. It was just two of us eating, but it was delicious—a tender, juicy sweetness was cut with a little spice and crunch for a salsa that was finished off with a spoon once we were sadly left chip-less.

I may still stutter in calling this a real salsa, but I can't deny the deliciousness any longer, and might even share this come Cinco de Mayo. I have come out of the fruit-salsa closet.

Grilled Pineapple Salsa