Charred chilli pineapple salsa
- Anna Glover
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Serves 6
Easy
Prep: 15 mins
Cook: 10 mins
0 reviews
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Rustle up this zingy tropical salsa to serve with your favourite grilled meats and salads. It pairs beautifully with pulled pork served with flatbreads
Gluten-free
Low fat
Vegan
Vegetarian
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Pulled pork
A star rating of 4.6 out of 5.198 ratings
Barbecued corn on the cob
A star rating of 4.8 out of 5.4 ratings
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Ingredients
Nutrition
Units:
MetricUS
-
vegetable oil
for griddling
-
300g prepared pineapple fingers
-
2 spring onions
-
1 red chilli
-
1-2 limes
juiced
-
handful of coriander
chopped
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Nutrition: Per serving
- kcal34
- fat1g
- saturates0.1g
- carbs5g
- sugars5g
- fibre1g
- protein0.4g
- salt0g
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Method
-
step 1
Lightly oil a griddle pan, heat over a medium-high heat and char the pineapple fingers for 2-4 mins on each side until deep char marks appear. Transfer to a board and finely chop, then tip into a bowl.
-
step 2
Char the spring onions and chilli for a few minutes on each side in the same way, then finely chop and add to the bowl with the pineapple.
-
step 3
Mix in the lime juice and coriander, then taste for seasoning and add more lime if needed.
Recipe from Good Food magazine, December 2025
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