Summer is about simple dishes with refreshing flavors, and it doesn’t get any more refreshing than a fruit salsa. Essentially diced fruit mixed with savory ingredients, it’s a sweet compliment to any simply cooked chicken, fish, shrimp or even flank steak.
This recipe for roasted pineapple salsa takes the basic version to the next level. The pineapple is broiled or grilled to caramelize the natural sugars and enhance the flavor, and the sweetness is balanced by tart lemon juice and pungent red onion that is briefly sautéed with ginger. It is best served warm or at room temperature with salmon or chicken.
Roasted Pineapple Salsa – serves 4
1 pineapple, peeled, cored and sliced into 1/4-inch thick planks
2 teaspoons olive oil
1/2 red onion, minced
2 teaspoons grated fresh ginger
1 tablespoon minced cilantro
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon salt
Preheat the broiler* and set the oven rack on the highest level. Cover a broiler pan with foil.
Lay the pineapple slices on the broiler pan and cook for 4 minutes until lightly browned. Turn the pineapple over and cook 4 minutes longer. Remove from the oven and let cool to room temperature then cut into small pieces.
Heat the olive oil in a small sauté pan over medium-low heat. Add the onion and ginger and sweat 2 to 3 minutes. Remove from the heat and cool to room temperature.
Combine the diced pineapple, onion, ginger, cilantro, lemon juice, salt and pepper in a bowl and mix gently to combine. Season to taste and serve with fish, shrimp or chicken.
*The pineapple can also be cooked on an outdoor grill.