Grilled Pineapple and Macadamia Nut Salsa
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.
Get full access to Outside Learn, our online education hub featuring in-depth yoga, fitness, & nutrition courses, when you sign up for Outside+.
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.
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
- Cholesterol Content 0 mg
- 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
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g