Grilled Pineapple and Lime Salsa
Grilled Pineapple and Lime Salsa
Directions
- Heat the 1 Tbsp. oil in a large skillet over medium-high heat. Using tongs, transfer the pineapple slices to the pan in batches and sauté until browned on both sides, 3 to 5 minutes. Remove from heat and let cool to room temperature.
-
Cut the pineapple into a ¼” dice. In a large bowl, combine the pineapple, bell pepper, orange juice and lime juice. Stir in the lime zest. Let sit for about 20 minutes before serving. Or, cover and refrigerate for up to 3 days.
- Return to room temperature before serving.
Ingredients
- 1/4 tsp. lime zest
- 1 Peak Fresh Produce® Lime(s), juiced
- 1 Peak Fresh Produce® Orange(s), juiced
- 1 Peak Fresh Produce® Pepper(s), Red Bell, seeded & finely diced
- 1 Tbsp. Piancone® Oil, Olive, Pure, + 1 tsp.
- 1/2 pineapple(s), fresh, peeled & cut into 1/4" thick slices
Chef Richard J. Camerota Sr. - Corporate Executive Chef, Performance Foodservice - Springfield
