Ready to up your salsa game this spring? Let's ditch the tomatoes (they're not in season anyway!) for sweet pineapple, and get to work. This is the kind of salsa equally comfortable as a side to your chips or spooned over grilled meat.
Fresh pineapple makes for a bright and sweet salsa when cut up and used as is, but it's even better when you take some time to roast it first. High heat transforms pineapple into a deeper, more sophisticated version of itself. Think: hints of smoky caramel and brown sugar. Sounds good, doesn't it?
Like its peers, this salsa will always be a good choice for snacking, but where it really shines is at mealtime. I love this sweet and spicy pineapple blend as a topping for burgers or grilled fish, or as a little something extra to perk up an otherwise boring chicken breast.
Roasted Pineapple Salsa
1/2 pineapple, peeled, cored, and diced
1 tablespoon canola oil
2 shallots, diced
1/4 cup fresh mint, chopped
1/4 teaspoon cayenne pepper
Preheat the oven to 450°F. Toss the diced pineapple with the oil, and spread in a single layer on a parchment-lined baking sheet. Roast for 10 to 15 minutes, tossing once halfway through. Roast until golden-brown. Remove from the oven and cool completely.
Once the pineapple has cooled, mix it in a medium bowl along with the shallots, mint, and cayenne pepper. Season to taste with salt, and serve.
- The pineapple can be roasted ahead of time and stored in the refrigerator until you prepare the salsa.
- The salsa can be prepared one day ahead and stored in a covered container in the refrigerator until ready to serve.