Grilled pineapple gives this salsa a unique spin. We've soaked the pineapple in an agave rum marinade prior to grilling to maximize it's sweet flavor. We love this salsa on tacos, but it's also great as a party appetizer.
In a large bowl, mix together the agave and rum, then marinate the pineapple for an hour, tossing the pineapple every now and then to distrubte the marinade.
Lightly oil your grill or pan.
Preheat grill or grill pan to as hot as you can get it. For a charcoal fire, make a large indirect fire.
Grill pineapple 2-3 minutes per side, basting with the leftover marinanade as you go.
Let pineapple cool then dice it.
Pineapple salsa
Mix together pineapple, jalapeno, red onion, lime juice and cilantro.
Season salsa with salt to taste.
Notes
I like to soak my onions in cold water for at least 15 minutes, then rinse them before adding them to my salsa. It reduces the sulfur in the onions so they aren't so bitter.
This recipe really depends on a balance of sweet and hot flavors. For best results, have extra hot peppers on hand. If your jalapenos are not very hot, add more to taste. This is how I make all my salsas since the heat of peppers can vary.
You can also zest the lime to add extra flavor to the salsa.
Half a grilled pineapple should make 4 cups or more of diced pineapple.