Grilled Pineapple-Jicama Salsa

  • Level:Easy
  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min

  • Yield:about 4 cups


1/2 small pineapple, peeled, cored and sliced into 1/2-inch-thick rings

1 red bell pepper

1 tablespoon canola oil

1/2 small jicama, peeled and finely diced

1 small red onion, finely chopped

2 red chile peppers (such as Thai bird or Fresno), stemmed and finely diced

3 tablespoons rice vinegar

2 tablespoons extra-virgin olive oil

3 tablespoons finely chopped fresh basil

Kosher salt and freshly ground pepper


  1. Preheat a grill to high. Brush the pineapple and bell pepper with canola oil; grill, turning, until the pineapple is golden brown on both sides and the pepper is slightly charred, about 6 minutes.
  2. Let the bell pepper cool, then peel, seed and dice. Dice the pineapple and place in a bowl. Add the bell pepper, jicama, red onion, chiles, vinegar, olive oil and basil; season with salt and pepper and toss.

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