A summer barbecue essential. Fresh, sweet and a little bit spicy.
10 min Cooking Time
1 medium ripe pineapple
1 large chili
1/2 red onion
1/4 bunch coriander
Remove the skin of the pineapple. Cut in half, top to bottom, then in to thin wedges. Remove the core.
Heat grill with a medium-high flame and oil grates.
Lightly brush pineapple slices with olive oil and a few pinches of salt.
Place on the grill until grill marks appear. 5-8 minutes per side, watch the pineapple carefully so it doesn't burn. Remove from grill and let stand until cool enough to handle.
Cut the chilli in half lengthwise and remove seeds (if you prefer a spicy salsa, you can leave the seeds in). Chop grilled pineapple into into bite-sized pieces. Dice the onion and finely slice the coriander.
Place everything in a medium bowl, with the juice of one lime. Toss and serve.