Roasted Pineapple Salsa

We ate this over grilled chicken. It was a little spicy, but really good. It is from the cookbook, Truly Mexican.  It makes 6 servings at 3 weight watcher points plus points each.








Roasted Pineapple Salsa

4 (1/2-inch thick) round slices fresh pineapple (about 1/2 pineapple)
1/4 cup mild olive oil
1 medium red onion, finely chopped
1/2 cup chopped cilantro
1/4 cup freshly squeezed lime juice, or more to taste
2 fresh habanero chiles, minced, including seeds
1/2 teaspoon fine salt

Set the oven to broil and preheat, or heat a lightly oiled grill pan over medium heat. If you’re using the oven broiler, position the rack 8 inches form the heat source.

Brush the pineapple slices with some of the oil and roast or grill them until the’re browned on both sides and tender, 5 to 6 minutes a side on the grill pan or 8 minutes a side under the broiler. Let them cool to room tempereature.

Dice the pineapple (about 1/8-inch), discarding the core and mix it in a bowl with the remaining ingredients. Season to taste with additional lime juice and salt.


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