Grilled Pineapple Salsa

Cooking With Rania - "Summer Grilling"
KDKA Pittsburgh Today Live 8/24/2011

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Grilled Pineapple Salsa

1 fresh pineapple, peeled, cored, and cut into rings
2 red onions, thickly sliced
Olive oil for drizzling
2 jalapeno chiles
1 avocado, peeled and diced
3 tablespoons finely chopped fresh mint
Juice of 2 limes
Kosher Salt

Heat gas grill to medium high heat. Brush and oil the grill grate.

Drizzle the pineapple and onion slices with oil, then place on the grill with the jalapeno. Cook the pineapple and onion slices, turning once, until they are grill marked and are heated through, about 8 minutes total. Cook the chile, turning, until charred on all sides.

Transfer the pineapple, onions, and chiles to a cutting board. Chop the pineapple and onion into chunks and place in a bowl. When the chiles are cool enough to handle, peel, stem, seed, and dice them, then add them to the bowl. Add the avocado and mint and stir to mix. Add the lime juice, stir again, and then season with salt to taste.

Use immediately.
Makes about 2 cups

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