Grilled Pineapple and Macadamia Nut Salsa - Yoga Journal

Grilled Pineapple and Macadamia Nut Salsa

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Grilled pineapple and macadamia nuts give this salsa a hint of the tropics. Serve with chips or as a topping for grilled tofu cutlets. If you can’t find macadamia nuts, replace them with toasted pumpkin seeds or pine nuts.

  • 1/2-cup servingServings

Ingredients

  • 1 large pineapple, quartered
  • 1/2 cup unsalted dry-roasted macadamia nuts, chopped
  • 1/2 cup diced red bell pepper
  • 1/4 cup diced red onion
  • 2 Tbs. lime juice
  • 2 Tbs. finely chopped cilantro
  • 2 tsp. seeded and diced jalapeño chile
  • 1 clove garlic, minced (1 tsp.)
  • 3/4 tsp. chipotle chile powder

Preparation

1. Preheat grill or grill pan. Grill pineapple quarters 4 minutes on each side, or until tender and juicy and dark brown char marks appear.

2. Chop pineapple into 1/4-inch cubes, and transfer to bowl. Stir in remaining ingredients, and season with salt and pepper, if desired.

Nutrition Information

  • Serving Size: Serves 8
  • Calories: 104
  • Carbohydrate Content: 12 g
  • Fat Content: 7 g
  • Fiber Content: 2 g
  • Protein Content: 1 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 2 mg
  • Sugar Content: 8 g