Barrington Software Incorporated

 


Grilled Pineapple and Avocado

Salsa

Cookbook Martha Stewart

Category Name Salsa

Servings 8 Tools

Serving Size

Yield 4.00 Yield Unit Quart(s)

Quantity Unit Pre-instructions Ingredient Post-instructions

1 pineapple (about 4 1/2

pounds), peeled,

cored, and cut into

1-inch-thick rings

1 1/2 Tablespoon(s) vegetable oil

1/2 Teaspoon(s) salt

1/8 Teaspoon(s) freshly ground

black pepper

2 Small Hass avocados

3 Tablespoon(s) fresh lime juice

1 Tablespoon(s) minced seeded

jalepeño pepper

(about 1 small

pepper)

1/4 Cup(s) coarsely chopped

fresh cilantro

leaves

Method

1. Heat grill or grill pan to medium hot. Brush pineapple rings lightly with oil, and

season with salt and pepper. Grill until brown and caramelized, about 8 minutes per

side. Or cook on a grill pan over medium heat for 12 to 15 minutes on each side. Cool

slightly, and cut into 1-inch chunks. Transfer to a bowl.


2. Halve avocados; remove and discard pit and peel. Cut flesh into 1/2-inch chunks;

add to pineapple along with lime juice, jalapeño, and cilantro. Toss to combine, and

serve.



8/4/2003 12:13:08 PM Page 1 of 1 Grilled Pineapple and Avocado Salsa
 

 

 

 

 

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