This is a Pineapple Salsa recipe I am using today for Tacos
If you are going to grill pineapple first, slice it or use canned pineapple rings. Very lightly brush both sides of slices with a little olive oil. Grill 1st side direct heat, about 2 minutes. Flip over. You can sprinkle the cooked side with a little brown sugar if you want to. Cook until sugar caramelizes or at least melts.
1/2 Medium Size Ripe Pineapple --finely diced or chopped, I am using only a few slices.
1 Small Red or Sweet Onion, finely diced
1 Small Green Pepper, diced
1 Lime, juiced
1 tablespoon brown sugar
1 jalapeno or serrano pepper, stemmed, seeded and finely chopped
(wear plastic gloves or put cling film on your hands when working with hot peppers)
1 Red Chili, chopped -- don;t have any today
2 Thai Bird's Eye Chilies, chopped -- don't have any today
1/4 Cup Chopped Fresh Mint Leaves -- omit today, doesn't fit the flavor I am going for
Jicama or radish, minced -- optional
Combine all and serve or cover and refrigerate.