Pineapple Salsa

• 4 slices of ripe, fresh pineapple, each about 1/2 inch thick, cored
• 1 small, ripe mango, peeled and roughly chopped
• 1/4 cup roughly chopped red onion
• 2 tbsp fresh lime juice
• 2 tbsp chopped fresh cilantro
• 1/2 tsp kosher or sea salt.

To Make:

1. Grill the pineapple slices over direct medium heat, with the lid open until marked and slightly softened, 6-8 minutes, turning once.

2. Remove pineapple from the grill and roughly chop it. Transfer the pineapple to a food processor fitted with a metal blade and add the remaining ingredients. Pulse until the salsa if finely chopped. If it seems too wet, drain in a fine-mesh strainer.

3. Chill in the refrigerator at least 30 minutes.