Grilled Pineapple and Lime Salsa

One of my favorite grilled desserts is seared pineapple. The flavors that are created from the carmelization of the pineapple sugars are to die for.

This recipe does a fantastic job of balancing the sweet roasted flavor of the pineapple with the tangy acid of the citrus and the crunch of the fresh bell pepper. This salsa pairs particularly well with mahi mahi, snapper or swordfish.

The salsa can be made up to three days in advance. Serves best at room temperate. If making ahead allow salsa the time to return to room temperature before plating.

Ingredients:

• 1 red bell pepper
• 1/2 large pineapple
• 1 tbsp olive oil
• 1/4 tsp grated lime zest
• Juice of 1 orange
• Juice of 1 lime

Process:

1. Seed, rib and finely chop the bell pepper
   
   
2. Peel and core the pineapple into 1/3 inch slices
   
   
3. Heat the oil in a large skillet over medium-high heat
   
   
4. Transfer the pineapple slices to the pan in batches and sauté until browned on both sides (about 4 to 6 mins)
   
   
5. As the pineapple are finished, remove from heat and let them cool to room temperature
   
   
6. Cut the pineapple into small dices
   
   
7. Combine all ingredients and let sit for 30 minutes to allow flavors to set