Sweet, spicy and super fresh, homemade pineapple salsa is a sure-fire crowd pleaser.
Charring the pineapple wedges will give you incredibly sweet and juicy results – you can do this in a frying or griddle pan, but for extra smokiness, throw them on the barbecue as it’s heating up. This recipe will make roughly enough for four people, but feel free to scale it up or down as necessary, tweaking the amount of chillies if you like extra heat. Teamed with zingy lime juice, fresh mint and onion, it’s a winner!
CHARRED PINEAPPLE SALSA
1 small fresh pineapple
2 fresh chillies, mixed colours if possible
½ a bunch of fresh mint
1 small red onion
extra virgin olive oil
- Trim away the pineapple peel, then cut out any leftover brown scraggy bits.
- Slice the flesh into wedges, cutting out and discarding the tough core.
- Dry fry the wedges in a large frying pan over a medium heat for around 4 minutes, or until charred, turning occasionally.
- Finely chop the wedges, then place into a bowl with all their lovely juices.
- Finely chop the chillies and add to the bowl.
- Pick and finely chop the mint leaves, then peel and finely chop the onion and add to the bowl.
- Squeeze in the lime juice and drizzle with extra virgin olive oil. Season to taste.
Here are Jamie’s Food Team with their top tips for preparing a pineapple:
For more delicious, charred pineapple recipes, check out this epic dessert – perfect for rounding off a barbecue spread. Swap the crème fraîche for yoghurt for a healthier twist.