Christmas Dinner Pre-Orders Now Open!
Whether you’re hosting an intimate dinner or a family feast, we’ve got the turkey and all the trimmings you need to enjoy Christmas with your loved ones. Pre-order by December 20 for pickup on December 22–23.
GRILLED PINEAPPLE SALSA
Grilling pineapple accentuates the fruit’s tropical flavour. Combine it with avocado, bell peppers and tomato for a fresh and zesty salad. Serve it with tortilla chips or on top of barbecued chicken or fish or as a dip with tortilla chips.
Yield: Makes 4 cups.
July 02, 2019
GRILLED PINEAPPLE SALSA
Ingredients
- 1 fresh pineapple, peeled
- 1 tbsp grapeseed oil or canola oil
- 1 ripe avocado, halved, pitted, peeled and diced
- 1 cup diced red bell pepper
- 1 cup diced seeded tomatoes
- 3 tbsp fresh lime juice
- 2 tbsp chopped fresh cilantro
- 1/4 tsp salt
- 1/8 tsp cayenne pepper
Directions
- Preheat natural gas barbecue on medium for 10 - 15 minutes.
- Cut pineapple in half lengthwise; reserve one half for another use. Quarter other half of pineapple lengthwise. Cut out and discard core from pieces. Brush each piece with oil.
- Grill pineapple pieces until warmed and grill-marked, about 2 - 3 minutes per side; cool completely.
- Cut pineapple pieces into 1/4 inch pieces. Transfer pineapple to a bowl. Add avocado, red pepper, tomatoes, lime juice, cilantro, salt and cayenne pepper; stir to combine. Cover and refrigerate for up to 30 minutes. Serve with chicken, fish or tortilla chips.
Nutritional analysis per 1/4 cup:
35 calories, 2.3 g fat, 0.5 g protein, 3.9 g carbohydrate, 1.2 g fibre, 39 mg sodium