Grilled Pineapple Salsa

Serves4 people
Grilled Pineapple Salsa

Little else says 'carnival' quite like this fresh, zingy and fruity salsa. Whip it up in minutes, then go on the hunt things to dip into your smoky and fragrant little number.


  • ½ a pineapple
  • 1 lime, zest and juice
  • 1 tsp honey
  • 1 tbsp olive oil
  • 1 red pepper, cut into 1 cm chunks
  • 1 red onion, sliced thinly
  • 1 chilli, deseeded and finely chopped
  • A large handful of coriander, roughly chopped

It's carnival time. Fire up your barbecue and party with jerk chicken and barbecued sides. Wash down with a fruity Planter's Punch. For our Jerk Chicken recipe click here. For our Orange Rubbed Corn recipe click here. For our Planter’s Punch recipe click here.

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1. Trim the skin from the pineapple and compost it. Set half the pineapple aside for your Planter’s Punch.
2. Cut the remaining pineapple into thin slices. Lay them on a squeaky clean barbecue or griddle pan. Cook for 4-6 mins on each side till charred. Remove and leave to cool.
3. Meanwhile, whisk the lime juice and zest with the honey and olive oil. Season.
4. Prepare the rest of the salsa ingredients.
5. When the pineapple has cooled a little, add to a bowl with all the other ingredients. Toss to combine.
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