Pineapple and Corn Salsa

Serves 2-4 as an appetizer

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1 pineapple, peeled and chopped into 1-inch cubes

1 red bell pepper, seeded and cut in half marathons

1 jalapeño pepper, seeded and halved lengthwise

2 ears of corn

1/2 red onion, finely chopped

1/3 cup fresh cilantro

1/2 teaspoon cumin

1/2 teaspoon chili powder

2 tablespoons fresh lime juice

Salt and pepper to taste



1. Preheat an indoor or outdoor grill.

2. Place pineapple slices, red pepper halves, jalapeño halves and ears of corn on grill.  Drizzle a little olive oil on top, and sprinkle with salt and pepper.  Char all ingredients on the grill for about 3 minutes on each side.

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3. Place grilled vegetables on a cutting board, and roughly chop.  Place in a large bowl, and combine with the remaining ingredients.

4. Serve immediately with blue corn tortilla chips.

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Recipe originally adapted by Katie Hayes from  Originally published in the June 2014 issue of Validity.

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