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sfprankster's (mis)adventures with Fire Roasted Pineapple Salsa

post #1 of 5
Thread Starter 

I've been trying to come up something unusual to top my pulled pork sammies. The usual suspects, bbq sauce, slaw(in its multitude of variations), finishing sauce, none of these created that "YUM" moment and just wasn't cutting it for me.


I've been making fresh fruit salsas for many years. From peaches, nectarines, mangos, papayas, etc...Today, it's with pineapple... :drool ...and since I'm firing up the trusty and dusty kettle for dinner, I figured I would fire roast the pineapple and onions to add another depth of flavor to the salsa... :yahoo:





Fire Roasted Pineapple Salsa


This is a fairly simple and straightforward salsa. All of the usual suspects are included. Onion, garlic, cilantro, chilies, lime juice, cracked black pepper, salt, and of course the star of the salsa, fresh pineapple... :tongue:


Roasted in foil, to retain the juices, over apple chunks and a little lump in my trusty and dusty kettle... :grilling_smilie:






All begins with a rough chop of the pineapple and onion...






...fresh cracked black pepper...





...and onto the kettle...






...letting it cool before adding the cilantro...


...don't want to wilt the cilantro...





WHAT???? chilies in the house... jaw-dropping.gif


...oh bovine fecal matter... cow.gif


...yeah, found the last jar of pineapple chili chutney...


...not as pretty, but have to make due... :cool:






And the money shot on a blue corn tortilla chip...








Going to top some pulled pork sammies, with my pineapple salsa, for lunch at work tomorrow... :icon_mrgreen: 

Edited by sfprankster - 11/13/15 at 9:55pm
post #2 of 5

Sounds like a winner!!! The ingredients should pack a lot of flavor, and the acidity of the pineapple will act like a finishing sauce.


So, how'd it go with your PP sammies?




post #3 of 5
Thread Starter 

Came out very good!!! 


Just enough sweetness, acidity and heat in the pineapple salsa to compliment the smoky pork flavors. Will definitely being making these again!!!






Bonus: 1.5 L magnum of Cabernet Sauvignon for sliders...





Another rough day in the Santa Cruz mountains, sfprankster style... :yahoo: 

Edited by sfprankster - 11/14/15 at 8:55pm
post #4 of 5

NICE!!! And here I go again...just finishing dinner and opened this thread...:drool




post #5 of 5
Thread Starter 

Had just enough pulled pork leftover from yesterday to make another pair of sammies with my fire roasted pineapple salsa...


And a pair of hawaiian sliders to go with them... burger, grilled bacon, grilled pineapple, heirloom tomato, sharp cheddar cheese, homemade garlic aioli on a soft roll...


...but that's another thread entirely... :rolleyes:


Edited by sfprankster - 11/15/15 at 9:25pm
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