GRILLED PINEAPPLE PICO DE GALLO

A little sweet. A little spice. And there’s nothing quite so amazing as GRILLED PINEAPPLE. Oh. Em. Gee.

Enjoy this fresh pico recipe… plenty of healthy yumms, a little fun + colorful, too. What’s not to love?

So, fire up the grill, split a pineapple, chop the ingredients, spoon together, and allow this to marinate in the refrigerator for an hour so flavors can seep. Then scoop with tortilla chips, sprinkle onto tacos, or add as a topper to your favorite grilled steak. 

Ingredients:

• 1/2 of a large pineapple
• 1 cup cherry tomatoes, halved (OR use 6 diced, fresh Roma tomatoes if preferred)
• 1/2 of a sweet onion finely chopped (Vidalia or red onion)
• 1 jalapeno, seeded and chopped
• 1 clove garlic, minced
• 1/2 cup fresh cilantro, chopped
• juice of one lime, plus some lime zest
• 1 tablespoon sesame oil
• pink Himalayan salt, to taste

Directions:

1. For best flavor, grill the pineapple. Preheat the grill to medium-high heat. Drizzle + rub olive oil onto the pineapple half. Once the grill is hot, add the pineapple, lightly charring on both sides (about 4-5 minutes per side). Remove pineapple from the grill.
2. Once the pineapple is cool enough to handle, dice the fruit into bite-sized pieces. 
3. Add pineapple to a bowl with halved tomatoes, onion, jalapeno, garlic, cilantro, lime juice, lime zest, and sesame oil. Taste and season with salt as desired. 
4. Refrigerate for one hour so flavors blend.
5. Enjoy with your favorite dippers, on grilled grass-fed steak or lean tacos!