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).
This is what pineapple looks like off the grill.
I also like to add black beans and corn kernels — both of which tend to be around in our summer kitchen.
I made this a few weeks ago and forgot to take a picture until it was too late.
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!
This finished product. Delish!
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
salt
Mix all ingredients except salt in a bowl. Salt to taste. Serve with tortilla chips or as a topping for Southwest style cooked meats.
Hot, Cheap & Easy 
wow! looks fabulous!
Yeah, it was very very yummy. Thanks!
I love the honesty of the empty cup.
me too! Thanks for the visit, Conor!
I like the idea of putting pineapple on the barbecue – there’s still some sunshine left here 😉
Oh it’s so delicious! Kids like it with vanilla ice cream, but for me it is dessert all on its own…
I was thinking the same 😉
great minds…