Celebrate this Cinco de Mayo with a taste of the tropics! This Pineapple Salsa comes together quickly and is perfect with tortilla chips, on tacos, or in fajitas.
2cupspeeled and cored pineapple ringsabout 10 rings
1red bell pepperseeded
1small red onionhalved
1jalapenoseeded
2 tomatoes
1clovegarlic
1/4tspsalt
1/4tspcumin
Instructions
Light up the grill (or a panini grill) and cook the pineapple, bell pepper, onion, and jalapeno over medium/high heat until slightly charred, 5 to 10 minutes.
For chunky salsa, roughly chop all fruits and veggies and toss with seasoning. For less chunky salsa, throw everything in a food processor and blitz a few times until it reaches a consistency to your liking.
Cover and refrigerate until chilled, about 1 hour.
Notes
If you’re in a crunch for time, you can skip the grill and just chop everything together fresh!