Time 1h20m Yield 6 Number Of Ingredients 11 Steps:
Preheat grill for medium heat and lightly oil the grate. Spray pineapple pieces with cooking spray. Cook pineapple on the grill until lightly browned and caramelized, 5 to 10 minutes. Remove pineapple from grill and cool; chop. Mix pineapple, red bell pepper, onion, cilantro, jalapeno pepper, garlic, lime juice, sugar, salt, and ground black pepper together in a bowl; refrigerate until chilled and flavors blend, about 1 hour.
Time 15m Yield 4 servings Number Of Ingredients 6 Steps:
Grill pineapple and red onion until soft, about 2 minutes each side. Add scallions to the grill for 1 to 2 minutes. In a large bowl toss pineapple, onions, scallions, salt, and pepper. Plate and sprinkle with lime juice. Garnish with cilantro leaves.
Yield Makes about 2 1/2 cups Number Of Ingredients 8 Steps:
Preheat grill to medium (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grate for just 5 or 6 seconds). Grill tomatillos, pineapple, and chiles, flipping once, until blackened and cooked through, about 4 minutes per side. Set aside. Using a mortar and pestle or the side of a large knife on a cutting board, crush together garlic and salt to form a paste. Pulse garlic paste, tomatillos, chiles, and honey in a food processor until coarsely combined; transfer to a bowl. Cut pineapple into 1/2-inch dice. Add pineapple, cilantro, and onion to the tomatillo mixture; stir until combined. Serve warm or at room temperature.
Time 40m Yield 6 serving(s) Number Of Ingredients 11 Steps:
preheat grill to high. in a medium bowl mix all the salsa ingredients. cover and refrigerate for up to 3 days. place salmon in a glass dish. rub both sides with oil and lemon juice, marinate in the fridge for 20-30 minutes place salmon on grill skin side down. cook 10 minutes, turning halfway through, until done to your liking. remove to a platter. add salt& pepper, serve with salsa.
Time 15m Yield 4 to 6 servings Number Of Ingredients 16 Steps:
Start a charcoal or gas grill; fire should be moderately hot. Combine chili powder, salt and sugar and sprinkle pineapple with it. Grill on each side until lightly browned, 5 to 10 minutes total. Remove and cool. Roughly chop pineapple and combine it and its juice with any of the 3 groups of ingredients. Taste and adjust seasoning and serve immediately.
Yield Serves 6 Number Of Ingredients 8 Steps:
Spray grill with nonstick spray; preheat barbecue (medium-high heat). Thread shrimp on 6 skewers. Whisk 2 tablespoons oil and 2 tablespoons lime juice in small bowl to blend; brush mixture over shrimp. Sprinkle shrimp with salt and pepper; let marinate 15 minutes. Sprinkle 12 pineapple slices with salt and pepper. Grill pineapple until just tender, about 4 minutes per side. Transfer to work surface; cut pineapple into 1/2-inch pieces. Place in bowl; mix in onion, cilantro, chili, remaining 2 tablespoons oil and 2 tablespoons lime juice. Season salsa with salt and pepper. Grill shrimp until just opaque in center, about 5 minutes. Serve with salsa.
Yield Makes 2 1/2 cups Number Of Ingredients 6 Steps:
Prepare a grill or grill pan to medium-high heat. Grill the pineapple slices for 2 minutes per side, or until tender and grill-marked. Transfer the slices to a cutting board and chop them. Put the chopped pineapple in a medium bowl and stir in the cilantro, serrano chile, and lime juice. Season the salsa to taste with sugar, salt, and pepper. Serve warm.
Time 15m Yield 4 serving(s) Number Of Ingredients 16 Steps:
Start a charcoal or gas grill. Fire should be moderately hot. Combine chili powder, salt and sugar and sprinkle evenly over the pineapple. Grill on each side until lightly browned, about 5 to 10 minutes total. Remove and let cool. Roughly chop pineapple and combine it and its juice with the ingredients of one of the 3 options. Taste and adjust seasonings. Serve immediately.
