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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.

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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.

Servings
1/2-cup serving

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