The summer of salsa continues...Grilled pineapple salsa

Summer 2012.  

The world has declared that this is the summer of the Olympic Games in London. 

Two girls in California have declared it the summer of salsa.

So far, Lo and I have made 

Roasted Corn & Jalapeño Salsa

Ceviche's Long-Lost Distant Cousin....Roasted Corn and Jalapeño Salsa with Shrimp

Strawberry Salsa

and now, 

PINEAPPLE SALSA!!!

 

Friday night, hubby and I had our Chevy's Fresh Mex, the At-Home Edition.  It's really difficult to eat out when you have such a restricted diet, so I attempt to make everything I'm craving at home.  We grilled up carne asada, veggies, pineapple, and wrapped everything up in a gluten free corn tortilla.  We grilled the entire 3lb tub of fresh pineapple we got at Costco, and since it was just the two of us, we had lots of leftovers.  

I love all things pineapple.  Especially Pineapple Dole Whip.  It tastes best eaten at the Dole Plantation on Oahu, while seated next to a pineapple plant.  But going to the local Frozen Yogurt Shop will satisfy the cravings.  

I texted Lo.  

I just took a nap and had a dream....Of grilled pineapple salsa.  
Dreams are about to become realities.  

I started by chopping up all the leftover pineapple into tiny chunks. 

Chopped up a fresh red spring onion, bottom and tops.  

Got out my gloves, and diced up a jalapeño.  

Chopped up some cilantro and fresh mint leaves.  

Juiced a couple limes. 

Added some cumin.  (It really is one of my favorite spices)

Gave it a stir, a taste, and then covered it and started  it's required siesta in the fridge.  

When dinnertime came around, I seared some jumbo sized scallops, and served them on top of this salsa.  

It.was.perfection.  

 

Sweet, but not too sweet.  Spicy, but not too spicy.  A wonderful balance of flavors, complimenting the scallops perfectly.

As good as any fancy restaurant.
And way, way cheaper. 

Grilled Pineapple Salsa

3 cups grilled pineapple, chopped

1 red onion, diced

1 jalapeño, diced

1/4 cilantro leaves, chopped

1 tbl mint leaves, chopped

juice of 2 limes

Mix all together in a glass bowl.  Cover and refrigerate for 2-3 hours.