| Level: | Easy |
| Total: | 20 min |
| Prep: | 10 min |
| Cook: | 10 min |
| Yield: | about 4 cups |
| Level: | Easy |
| Total: | 20 min |
| Prep: | 10 min |
| Cook: | 10 min |
| Yield: | about 4 cups |
Ingredients
- 1/2 small pineapple, peeled, cored and sliced into 1/2-inch-thick rings
- 1 red bell pepper
- 1 tablespoon canola oil
- 1/2 small jicama, peeled and finely diced
- 1 small red onion, finely chopped
- 2 red chile peppers (such as Thai bird or Fresno), stemmed and finely diced
- 3 tablespoons rice vinegar
- 2 tablespoons extra-virgin olive oil
- 3 tablespoons finely chopped fresh basil
- Kosher salt and freshly ground pepper
Instructions
- Preheat a grill to high. Brush the pineapple and bell pepper with canola oil; grill, turning, until the pineapple is golden brown on both sides and the pepper is slightly charred, about 6 minutes.
- Let the bell pepper cool, then peel, seed and dice. Dice the pineapple and place in a bowl. Add the bell pepper, jicama, red onion, chiles, vinegar, olive oil and basil; season with salt and pepper and toss.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 180 |
| Total Fat | 11 g |
| Saturated Fat | 1 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 5 g |
| Sugar | 12 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 522 mg |
| Serving Size | 1 of 4 servings |
| Calories | 180 |
| Total Fat | 11 g |
| Saturated Fat | 1 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 5 g |
| Sugar | 12 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 522 mg |
Reviews
Fabulous. Put this on top of grilled pork tenderloin, everyone loved it.
Very good. The sweetness of the grilled pineapple is cut by the jicama, roasted pepper and basil. Hand-cut chunky style is perfect for pork or seafood tacos. I would probably cut it much finer in the food processor for chips and salsa .