Grilled Pineapple Salsa (paleo, GF)
Grilled Pineapple Salsa (paleo, GF) recipe. Add a touch of sweetness to your gluten-free, grain-free salsa with a bit of grilled pineapple.
Servings: 3 cups
Ingredients
- 1-2 tsp maple syrup
- 4-6 slices of fresh pineapple rings
- 2 cups chopped tomatoes (I used Pomi brand chopped tomatoes)
- 3/4 cup finely chopped red bell pepper
- 1/2 cup diced white onion
- 3 Tbs lime juice
- 1/2 tsp cumin
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1 tsp paprika
Instructions
- Set your oven to "broil" and move the oven rack to the top notch in the oven.
- Cover a cookie sheet with aluminum foil and place 4-6 pineapple rings onto the pan. Cover the tops of the pineapple rings with 1-2 tsp of maple syrup. Broil them for 5-7 minutes, until grilled on top. (Check the pineapple often because the speed at which they grill depends on the oven). Remove the pineapple rings and set aside to cool.
- In a large bowl, add 2 cups chopped tomatoes, 3/4 cup finely chopped red bell pepper, 1/2 cup diced white onion, 3 Tbs lime juice, 1/2 tsp cumin, 1/2 tsp salt, 1/2 tsp ground black pepper, and 1 tsp paprika. Mix well.
- Cut the pineapple into chunks and add to the salsa. I added 4 rings, which resulted in 1.5 cups of diced grilled pineapple. Mix and then serve.
- This recipe makes 3 cups of salsa.
Nutrition
Calories: 62kcal | Carbohydrates: 15g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 621mg | Potassium: 468mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1697IU | Vitamin C: 69mg | Calcium: 70mg | Iron: 2mg