Menu Concepts

June 23, 2012

Caribbean Style Grilled Pineapple Salsa

from Chef Ronald Charles Coneybeer

Quarter 1 fresh pineapple, brush on canola or vegetable oil and then grill until soft and caramelized. Remove pineapple quarters from grill, cut into 1/2 inch chunks, and cool. Meanwhile, combine 1 cup of diced red bell pepper, 3 tablespoons of fresh chopped cilantro, and 2 tablespoons of fresh squeezed lime juice in a bowl. Toss in the cooled pineapple chunks and mix well with MINOR’S® Caribbean RTU Sauce. This is exceptional on its own or added to grilled pork chops, mahi mahi, or fresh salads.

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