Grilled Pineapple Salsa Three Ways

Pineapple used to be exotic and expensive, but now it's more common and cheaper. Either way, it's one of my favorite fruits. This recipe was developed by Mark Bittman (the Minimalist) and was published in the New York Times.

• Ready In: 15 mins
• Serves: 4

Ingredients

• Base

• 1  teaspoon mild chili powder (Aleppo or New Mexico)
• 1  teaspoon salt
• 1  teaspoon sugar
• 1  medium fresh pineapple, peeled, cored and sliced

• Option 1

• 1  medium red onion, chopped
• 1  tablespoon lemon juice (to taste)
• 1⁄4 cup  chopped cilantro (or any combination) or 1⁄4 cup mint leaf (or any combination)

• Option 2

• 4  scallions, chopped
• 1  tablespoon  minced fresh ginger
• 1⁄2 teaspoon  minced garlic
• 2  teaspoons soy sauce
• 1  tablespoon lime juice (to taste)

• Option 3

• 1  medium tomatoes, cored, seeded and chopped
• 2  shallots, chopped
•  fresh ground pepper, to taste
• 2  teaspoons sherry wine (to taste) or 2  teaspoons  balsamic vinegar (to taste)

Directions

1. Start a charcoal or gas grill. Fire should be moderately hot.
2. Combine chili powder, salt and sugar and sprinkle evenly over the pineapple.
3. Grill on each side until lightly browned, about 5 to 10 minutes total. Remove and let cool.
4. Roughly chop pineapple and combine it and its juice with the ingredients of one of the 3 options. Taste and adjust seasonings. Serve immediately.