Memorial day is the unofficial start of the grilling season, although we have grilled numerous times outside already because my dad is a grilling master. Even our kitchen has become grilling central ever since Nick got a grill pan for Christmas. Let’s face it: grilling makes everything taste better. I wanted to share this recipe for grilled pineapple and avocado salsa today to celebrate everything grilling has to offer. My favorite way to enjoy the summer is sitting outside with friends and family, grilling, drinking, and enjoying good food. Pass the salsa, please.
Pineapple is one of my favorite fruits to grill. Warm, caramelized, tropical pineapple is a treat all by itself. It makes a great sweet and smokey addition to BBQ sauces, along with any summer side dishes. Naturally, I tossed it in salsa with some avocado. I threw in some mint from our mint garden to brighten the flavor and really give the salsa a fresh, summer feel. The mint garden started with just two mint plants, and has since exploded. When I was young, my best friend Jess and I would spend hours back by the stream in her backyard. Usually we just brought back loads of small fish and wanted to keep them as pets, but one day we decided to bring my parents a mint plant. It was one of the better decisions I made in my childhood 🙂 Between mojitos, using it as an herb in dishes, and making mint chocolate desserts out of it, my mint patch is a prized and treasured part of the garden.
I finished this salsa with some fresh squeezed orange juice, salt, and pepper. It’s perfection. The most amazing compliment to anything grilled. If you are grilling or going to a grilling party this memorial day weekend (or anytime this summer), be sure to make this salsa. Once you try it, you will fall in love. Happy grilling 🙂
Grilled Pineapple and Avocado Salsa
1/3 pineapple (about 4 1/2″ slices)
1/2 red onion, chopped
2 Tbsp fresh mint, chopped
1/2 orange, juiced
1 Tbsp extra virgin olive oil
salt and pepper, to taste
1. Cut the avocado in half and remove the pit. Remove the skin from the pineapple, then lay the pineapple on its side and cut in 4 1/2″ slices.
2. Heat a grill pan on medium heat or heat an outdoor grill. Once hot, sear the pineapple for about 1 min on each side, then repeat turning the pineapple so it has diamond grill marks. Grill the avocado flesh side down for about 2-3 minutes.
3. Cross-hatch the each half of the grilled avocado, then turn the skin inside out to easily peel and dice the flesh at the same time. Add the diced avocado to a bowl.
4. Dice the pineapple and add to the avocado, along with the onion. Dress with the chopped mint, orange juice, extra virgin olive oil, salt and pepper. Mix well and serve warm, or chill in the fridge for an hour for a cold salsa.