As soon as the weather gets warmish, it’s time to think of outdoor dining. Well, my friends, was Thursday a gorgeous afternoon or what? These days are magnificent for so many reasons. (Have you seen the azaleas? Wow!) The bold and brilliant colors outdoors inspire so many of my creations indoors.
Well, mis queridos amigos, hope you’re with me here…and here’s my segue: if you like to play with colors and flavors, this season, the one of growth and grilling, is for you! Seriously, you only need a base palatte of a red snapper (as shown in this picture) or chicken, or grilled asparagus (ah…so luscious when it’s fresh picked!) to “paint” this fabulous grilled pineapple and lime salsa on top. (Here’s another springtime salsa that I wrote about a couple of weeks ago in my In the Kitchen with Arlen blog!)
Would love to hear how you decide to serve your salsas! ¡Buen provecho! Enjoy!
Refreshing, delicious, colorful, and versatile, this salsa can be used so many different ways!
- 1 tablespoon olive oil plus 1 teaspoon
- 1/2 large pineapple, peeled, cut into 9 1/4-inch slices and cored
- 1 red bell pepper, seeded, deribbed, and finely diced
- Juice of 1 orange
- Juice of 1 lime
- 1/4 teaspoon grated lime zest
- Coarse salt and freshly ground black pepper
- Cilantro, to taste
- Heat the 1 tablespoon oil in a large skillet over medium-high heat.
- Using tongs, transfer the pineapple slices to the pan in batches and sauté until browned on both sides, 3 to 5 minutes.
- Remove from heat and let cool to room temperature.
- Cut the pineapple into 1/4-inch dice.
- In a large bowl, combine the pineapple, bell pepper, orange juice and lime juice.
- Stir in the lime zest.
- Add salt and pepper to taste.
- Let sit for about 20 minutes before serving.
- Or cover and refrigerate for up to 3 days.
- Return to room temperature and add cilantro before serving.