Grilled pineapple is one of the joys of summer grilling. Searing thick slices of juicy pineapple brings out their sweetness and gives them a more rounded flavor.And when you have leftovers, you can dice them and add them to salsa for a sweet-tart surprise that marries so well with smoky, spicy chipotle and bright red onion,(you can use fresh raw pineapple too).
I also like to add black beans and corn kernels — both of which tend to be around in our summer kitchen.
You can mix and match as you please and play with the proportions…this is basically a good way to use up an extra scoop of this and teaspoon of that. I will be experimenting with grilled peach salsa soon and will let you know!
Pineapple Chipotle Black Bean Salsa
¾ Cup diced fresh pineapple (grilled, if possible)
¼ Cup black beans, cook, and preferably seasoned
2 Tbs minced red onion
½ tsp sauce from chipotle in adobo
¼ Cup diced green pepper
Mix all ingredients except salt in a bowl. Salt to taste. Serve with tortilla chips or as a topping for Southwest style cooked meats.