Roasting pineapple allows the sugars to caramelize adding a wonderful depth of sweetness. Combined with spicy jalapeno, onions, lime and cilantro, the flavors are exciting and a fun departure from traditional salsa.
1mediumPineapple peeled, cored and sliced into 1/2 inch slices
1 tablespoonCanola Oil
Juice of 1 Lime
1/2 cupCilantro Leaveschopped
1Jalapeno Pepperseeds removed, diced
Kosher Salt to taste
Preheat the oven to 450 degrees. Line a large baking sheet with parchment paper or a Silpat and lay the pineapple slices out with room in between them. Brush the tops lightly with the canola oil.
Bake the pineapple slices for 15 minutes. Flip them over, brush lightly with oil and allow to bake 10 additional minutes. Remove and allow to cool to room temperature and chop.
In a large bowl combine the chopped pineapple, red onion, lime juice, cilantro, jalapeno pepper and mix together. Add salt to taste. If time permits, allow the salsa to sit 20 minutes before serving for the flavors to blend.
For a preparation short cut, buy a prepared cored pineapple. All that will need to be done is to slice and roast it. It will save the time peeling and coring and ensures the pineapple is ripe.Approximately 2 cups of chopped roasted pineapple is used.