Habanero chile gives this caramelized pineapple salsa recipe a little spice. If you're looking to tame the heat, try fresh jalapeños instead. Serve with grilled chicken or fish, as a dip with tortilla chips or on top of your favorite tacos.
Preheat grill to medium.
Oil the grill rack (see Tip). Grill pineapple slices, turning once, until slightly charred on both sides, 12 to 15 minutes total. Let cool to room temperature, about 10 minutes.
Cut the pineapple into 1/4-inch dice, discarding the core if necessary. Combine in a large bowl with cucumber, onion, cilantro, lime juice, chile and salt. Serve at room temperature.
Make Ahead Tip: Hold at room temperature for up to 2 hours or refrigerate for up to 1 day.
Oiling a grill rack before you grill foods helps ensure that the food won't stick. Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)
Different and I kinda liked the hot and sweet combination of the recipe!