Caramelized Pineapple Salsa

BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.

Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.

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Serves: 5 cups of salsa

1 whole pineapple, 3 pounds
½ cup red onion, finely chopped, 3 ounces
⅓ cup minced cilantro
2 red Bellafina peppers, stemmed and cut into small dice
2 Tablespoon freshly squeezed lime juice
Avocado oil for brushing the pineapple

Preheat the grill over medium high heat, or if you’re cooking inside, heat a cast iron pan over medium heat.

Cut the top and bottom off the pineapple, and cut away the skin from the sides, you should have around 2 pounds of pineapple remaining, Cut the pineapple into circular slices, ½” thick, leaving the core in.

If you’re grilling the pineapple, lightly brush the sides with a small amount of avocado oil. If you’re cooking it in the cast iron pan, add 1-2 teaspoons of oil to the pan. Sear the pineapple slices on the grill or in the cast iron pan, about 2-3 minutes per side, or until caramelized and golden brown.

While the pineapple is cooking, prepare the rest of the salsa ingredients.

When all the pineapple is done caramelizing, cut the fruit away from the core. Place half of the fruit into a food processor with the rest of the salsa ingredients. Pulse the salsa together, leaving small chunks of pineapple. Cut up the remaining pineapple into small bite sized chunks and stir them into the salsa for texture.

Add sea salt to taste if necessary, I didn’t add any to mine, but natural salt levels vary with produce and you might find you need a little extra.

Serve the salsa immediately, or refrigerate for up to 10 days.

This recipe makes a lot of pineapple salsa, but it’s fairly easy to cut the recipe in half, or you can freeze some of it for another time.

Slightly adapted from a recipe from