Made with fresh pineapple, red or green bell peppers, red onions, jalapenos, cilantro and lime juice. You can serve it as an appetizer or snack with chips, on top of your favorite grilled chicken or fish, or on top of your favorite tacos!
If you are not grilling the salsa, then chop the pineapple, bell pepper, red onion, jalapeno and cilantro and combine with remaining ingredients in a large bowl. Can be served immediately, or better chilled.
GRILLED
Heat grill to medium heat.
Drizzle red onions with olive oil and thread onto a skewer (if using a wooden skewer, soak skewer in water for at least 30 minutes beforehand). Drizzle bell pepper quarters and jalapeno with olive oil to lightly coat.
Working in batches as needed depending on grill size, grill pineapple and vegetables at medium high heat until tender and lightly charred all over, about 12 minutes for the onions, turning occasionally, about 8-10 minutes for the pineapple, or until caramelized, flipping once, 6 minutes for the bell peppers, flipping once, and jalapeno for 3-5 minutes, turning occasionally.
Once cool enough to handle, dab off any excess oil with paper towels from vegetables and chop pineapple (cutting around core), bell peppers, and onions. Deseed jalapeno and dice.
Toss pineapple, bell pepper, red onion, jalapeno, cilantro, lime juice, ginger, cumin and salt and pepper to taste in a large bowl.
Can be served immediately or even better chilled.