Grilled Pineapple and California Avocado Salsa
Serves: 4+
 
gluten-free, grain-free, dairy-free, nut-free, egg-free, paleo, keto, whole30
Ingredients
  • 1 small whole pineapple
  • 2 medium ripe California Avocados
  • 1-2 tbs olive oil
  • ¼ cup diced red onion
  • ¼ cup roughly chopped cilantro
  • ½ lime, juiced
  • ¼ teaspoon fine sea salt, more or less to taste
  • 1-2 tbs finely minced jalapeño, optional (can also use bell pepper or other peppers)
  • black pepper, to taste
  • Heat your grill (or grill pan) to medium-high. Allow to pre-heat for long enough so the grates get super hot. Slice the pineapple into rounds or sliced vertically. Cut the avocados in half and remove the pit.
  • Brush both sides of the pineapple slices with olive oil. Brush the flesh side of the avocados with olive oil. Grill the pineapple until caramelized on both sides, about 5-7 minutes per side. Grill the avocado on the flesh side for 5-7 minutes.
  • Remove both from grill, let cool slightly. Remove the core on the pineapple slices and dice the the pineapple into 2 cups of bite-sized chunks. Save any extra grilled pineapple rings for a tasty dessert, to serve over yogurt, etc. Dice the avocado into tiny cubes.
  • In a large bowl, toss together 2 cups of the diced pineapple and avocado with the jalapeño, onion, cilantro, lime juice and sea salt.
  • Serve with chips, over your favorite grilled fish, chicken or pork, use on tacos or atop a salad
  • This post is sponsored by the California Avocado Commission but all opinions are my own.
Instructions
  1. Heat your grill (or grill pan) to medium-high. Allow to pre-heat for long enough so the grates get super hot. Slice the pineapple into rounds or sliced vertically. Cut the avocados in half and remove the pit.
  2. Brush both sides of the pineapple slices with olive oil. Brush the flesh side of the avocados with olive oil. Grill the pineapple until caramelized on both sides, about 5-7 minutes per side. Grill the avocado on the flesh side for 5-7 minutes.
  3. Remove both from grill, let cool slightly. Remove the core on the pineapple slices and dice the the pineapple into 2 cups of bite-sized chunks. Save any extra grilled pineapple rings for a tasty dessert, to serve over yogurt, etc. Dice the avocado into tiny cubes.
  4. In a large bowl, toss together 2 cups of the diced pineapple and avocado with the jalapeño, onion, cilantro, lime juice and sea salt.
  5. Serve with chips, over your favorite grilled fish, chicken or pork, use on tacos or atop a salad
  6. This post is sponsored by the California Avocado Commission but all opinions are my own.
Recipe by Tasty Yummies at https://tasty-yummies.com/grilled-pineapple-avocado-salsa/