Grilled Pineapple, Chile, and Almond Pico de Gallo

FOR CONTEMPORARY SMOKED FOOD & GRILLED DISHES 

The nuts add a touch of surprise to this fresh relish, along with a welcome crunch. The recipe makes quite a bit simply because of the size of a fresh pineapple. If you wish, you can make just a half batch of pico de gallo and save the other half of the pineapple for dessert or another meal.

Grilled Pineapple, Chile, and Almond Pico de Gallo is a delightful and refreshing salsa-like condiment that brings together the sweet and tangy flavors of fresh pineapple with the crunch of Marcona almonds and the subtle heat of chiles. This colorful and vibrant dish is perfect for summer gatherings, barbecues, or as a zesty topping for grilled meats, particularly pork.

The recipe starts with grilling fresh pineapple slices to bring out their natural sweetness and add a hint of smokiness. The grilled pineapple is then diced into small pieces and combined with toasted or roasted Marcona almonds, which add a delicious nutty flavor and a satisfying crunch to the mix.

To give this pico de gallo a kick, minced fresh chiles like jalapeño or serrano are added, providing a pleasant heat that complements the pineapple’s sweetness. Chopped red onions and fresh cilantro bring additional layers of flavor and color to the dish.

The dressing, made with extra-virgin olive oil, enhances the overall taste, providing a smooth and slightly tangy finish. A touch of salt can be added to taste, depending on whether the almonds used are salted or unsalted.

This Grilled Pineapple, Chile, and Almond Pico de Gallo can be served as a standalone appetizer, a side dish, or a topping for various dishes. Its vibrant and tropical flavors are sure to impress guests and make any meal feel like a fiesta. Whether enjoyed right away or chilled for a few hours, this pico de gallo is a fantastic addition to your culinary repertoire, adding a burst of summer flavors to your table.

MAKES: ABOUT 3 CUPS

INGREDIENTS:

• 1 medium fresh pineapple or 1 pound fresh pineapple slices
• ½ cup Marcona almonds, toasted or roasted, salted or unsalted
• ½ cup chopped red onion
• 1 fresh jalapeño or serrano chile, seeded and minced
• 2 to 3 tablespoons minced fresh cilantro
• 1 tablespoon extra-virgin olive oil
• Kosher salt or coarse sea salt, optional

INSTRUCTIONS:

1. Fire up the grill, bringing the temperature to medium (where you can hold your hand an inch or two over the cooking grate for 4 to 5 seconds before you need to pull it away).
2. If you have a whole pineapple, slice off the top. Cut a small slice off the bottom so that it rests evenly. Cut off all of the pineapple skin, slicing as deeply as needed to remove the tiny brown eyes. Cut the pineapple into ½-inch-thick slices, discarding all portions of the fibrous core. Spritz the pineapple slices with olive oil spray on both sides.
3. Grill the pineapple slices, uncovered, until softened, with a few brown and caramelized edges on both sides, about 5 minutes. Let the slices cool, then slice each ring into neat tidbits, like we all used to eat from the can as kids. You should have approximately 2 heaping cups of pineapple.
4. Stir together the pineapple, almonds, onion, chile, cilantro, and olive oil in a large bowl. Taste the pico de gallo and add salt if necessary—you might not need any if you are using salted almonds. Serve right away or store in a covered container in the refrigerator for up to several hours. Use at room temperature or chilled.