Grilled Pineapple Salsa

Yesterday I went to a potluck BBQ and pool party.  I decided to make my grilled pineapple salsa.  It is a sweet summery salsa with a touch of heat which is great in this summer weather.  Everyone at the pot luck loved it and I even had one person wanting to buy some.  So I decided to post the recipe for you all.  It's super easy :)

Ingredients:

1 ripe pineapple cut into about 1 cm slices

1 red or orange bell pepper

2 jalapeño peppers

1/2 onion cut into 2 big wedges

2 or 3 cayenne peppers 

1/4 cup chopped fresh cilantro

Heat your BBQ up to high heat

Once heated up turn one side down to medium and put on the pineapple slices and onion wedges

On the high heat side put the whole bell pepper and whole jalapeño peppers

Grill until the pineapple and onion are brown and soft and the peppers are blackened and the skin is blistering.  Rotate and flip the veg regularly.

Take off the heat and allow to cool for a couple minutes.

Peel the peppers and remove the seeds

Then chop all veg into small pieces

Remove seeds from cayenne peppers and chop very very  fine (you can substitute another not pepper if you don't have cayenne peppers or leave out if you don't want the heat).

Combine all ingredients in a sifter and drain for a couple minutes to remove the excess water (you can save this and make a sauce for a chicken breast for dinner -yum)

Place all ingredients in a serving dish and stir in cilantro.

To serve mine I make a tortilla bowl.  I received a couple tortilla bowl makers for christmas this year and they are so easy to use and they fancy up your serving a bit.

Serve with tortilla chips.

Other uses:

to top my jalapeño turkey sliders

to top a grilled chicken breast

to top a grilled pork chop or pork tenderloin

UPDATE: pics of the process:

A ripe Pineapple - for how to pick a ripe pineapple look here. 

All the ingredients ready to grill!

The grilled ingredients.  A couple of the pineapple pieces on the left have a little too much char but its easy to remove.  The red pepper and jalapeños are supposed to be all black (once cooled you can remove the black skin easily).