Grilled Pineapple Salsa

  • Yield: 15 servings


2slices fresh pineapple, grilled and chopped
2cups blached chopped asparagus
1cup chopped red onion
2cups chopped, seeded and peeled tomatoes
1/2cup semi-dried tomatoes, chopped
1/4cup fresh basil, chopped
1/4cup fresh chives, chopped
1/4cup fresh parsley, chopped
1/4cup olive oil
1/4cup balsamic vinegar
-- Salt and pepper to taste
1-- (16-ounce) package pita bread
1-- garlic clove


  1. Preheat the oven to 350F.  Combine the pineapple, asparagus, onion, tomatoes, herbs, olive oil, vinegar, salt and pepper in a bowl and mix well.  Let stand at room temperature for 1 hour.  Rub the pita bread lightly with the garlic clove and place on a baking dish.  Bake until lightly toasted.  Cut into wedges.  Dip into the salsa and use as a scoop.  As an alternaive, you may use garlic-flavored pita bread.

Recipe reprinted with permission from the Junior League of Tallahassee’s A Thyme to Celebrate(the Junior League of Tallahassee, Inc. Tallahassee, Florida 2009).