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Avocado and Pineapple Salsa

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Cuisine: Mexican
Course: Side Dish, Snack
Prep Time: 30 minutes
Cook Time: 20 minutes
Servings: 3


  • grill or grill pan


  • 2 Tbsp. lime juice (freshly squeezed)
  • 2 Tbsp. brown sugar
  • 1/2 ripe pineapple (trimmed and cut into 1/2-inch slices lengthwise)
  • 1/4 cup white balsamic vinegar
  • 1/2 small red onion (cut into 1/4-inch dice)
  • 1 jalapeño pepper (stemmed, seeded if desired, and minced)
  • 1/2 cup cilantro (chopped
  • 1 Tbsp. extra virgin olive oil
  • 1 tsp. salt
  • 1/4 tsp. ground black pepper
  • 1 ripe avocado (halved, seeded, peeled and cut into 1/4-inch dice)


  • In a shallow bowl, combine lime juice and sugar.
  • Add pineapple and toss to coat thoroughly.
  • Let marinate for 30 minutes.
  • Remove pineapple and set aside.
  • Transfer marinade to a saucepan over medium heat.
  • Add vinegar and simmer, stirring often until reduced by half.
  • Remove from heat and cool to room temperature.
  • Preheat grill to medium high.
  • Wipe grill with an oiled towel and place pineapple on grill at an angle.
  • Cook for 6-8 minutes, turning frequently until outside of pineapple is lightly golden and caramelized.
  • Remove from grill, let cool and dice into 1/4-inch pieces.
  • In a bowl, combine pineapple with reduced vinegar mixture.
  • Gently toss in onion, jalapeno, cilantro, olive oil, salt, pepper, and avocado.
  • Taste and adjust seasoning as necessary.
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