Recipe: Grilled Pineapple and Lime Salsa

GRILLED PINEAPPLE AND LIME SALSA

1 tablespoon plus 1 teaspoon olive oil
1/2 large pineapple, peeled, cut into 9 (1/4-inch-thick) slices and cored
1 red bell pepper, seeded, de-ribbed and finely diced
Juice of 1 orange
Juice of 1 lime
1/4 teaspoon grated lime zest

Heat the 1 tablespoon oil in a large skillet over medium-high heat.

Using tongs, transfer the pineapple slices to the pan in batches and saute until browned on both sides, 3 to 5 minutes. Remove from heat and let cool to room temperature. Cut the cooled pineapple into 1/4-inch dice.

In a large bowl, combine the pineapple, bell pepper, orange juice, lime juice and teaspoon of olive oil. Stir in the lime zest. Let sit for about 20 minutes before serving. (Or cover and refrigerate up to 3 days. Return to room temperature before serving.)

Makes about 2 cups
Source: Nueva Salsa: Recipes To Spice It Up, by Rafael Palomino and Arlen Gargagliano