Just poppin’ in to let you know that this perfect-for-summer-parties recipes is sponsored by my friends over at Flatout!
This quick and easy grilled pineapple salsa is mixed with mango, corn and a honey lime vinaigrette for an a healthy, gluten free summer appetizer or dinner!
This is one of those recipes that I feel like I *SHOULD* tell you is perfect for summer entertaining, in the sense that it’s the ultimate-pre-dinner appetizer.
BUT, every little fiber of my being is SCREAMING at me to be real-life with you:
Appetizer. Shmapetizer. THIS bowl of spicy-grilly corn, with its bursts of sweet and ULTRA juicy mango and pineapple, and creamy notes of SMOOTH avocado, NEEDS to be the STAR of the show. It is NOT an opening act.
STRAIGHT UP HEADLINER YO’.
Besides, it’s HOT. You want super light and fresh dinner ideas, right? RIGHT.
Salsa for dinner IT IS.
I feel like you and I process thoughts the same way, which means that both of our food-loving-thinking-brains just KNOW in their very inner cortex’s (probably used that term wrong. Tryin’a sound smart) that putting fruit on the grill makes it about ELEVENTY BILLION times more delicious.
You know, give or take.
It brings out the natural sugars, and adds a little bit of golden-brown caramelization, which tangoes to the tune of grilly-smoky-charry-ness and dances down into your hungry belly, leaving it feeling SO satisfied after SIMPLE FRUIT.Entertaining this summer? Make Grilled Pineapple, Mango & Corn Salsa! @flatoutbread #FlatoutLoveClick To Tweet
You can usually find me making things like grilled pineapple paleo burgers or pineapple grilled cauliflower rice Mexican chicken bowls, ‘cause grillin’ pineapple? = BE STILL MY <3.
However, as of recently (liiiike, because of this salsa) a little mango action happened on the grill and I am not mad about it.
So sweet. So Juicy. SO VIBRANT. SO GOOD.
We’ve established that, if you want to have a happy life, then grilled fruit = eat it forever and ever and ever the end. Buuuuut, grilled corn? It’s feelin’ LEFT OUT.
Grilled corn is the savory, yummy cousin to grilled fruit in the way that it is ALSO tasty in things grilled corn salad or Mexican corn salad. The outside gets smoky and crispy, and then each little kernel of love and deliciousness EXPLODES between your teeth in an overwhelming sense of FOOD PERFECTION.
Especially when rubbed with a little pop of warm & spicy Chipotle pepper!
Serious YUM, my internet friends. ARRRIBA.
Of course, there is avocado and cilantro too. They need no explanation. You know I’m a fan. I know YOU’RE a fan. Everyone wins.
BUT, GRILLED Flatout Chips. Have you heard of this idea?
Well, yes, since we ate them in those tahini grilled avocado, cauliflower and sweet potato bowl bowls, but that was THEN and this is NOW.
The Flatout chips in question are smothered with rich, luscious (heart healthy!) olive oil and sprinkled with JUST the right amount of Chipotle pepper to really WARM UP-WAKE UP your taste buds as you munch through each and every crispy-crunchy bite. BUT without making you want to drink water for the rest of your life as you know it.
It’s a very fine line, you know?
A little up-close-and-personal-time with the grill makes the Flatout so SUPER crunchy, and the ultimate in healthy-easy-homemade-chips for your face.
PILE them up with a HEFTY stack of sweet-spicy-savory salsa and you’re gonna be BEGGIN’ for an encore.
For step-by-step instruction of this recipe, watch my video tutorial below:
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Grilled Pineapple Salsa with Mango and Corn
A healthy, light summer appetizer that is great for entertaining!
For the salsa:
- 2 Cobs of corn, shucked
- 5 tsp Olive oil, divided
- 1/2 tsp Ground Chipotle pepper
- 1/2 A whole pineapple, sliced 1/2 inch thick
- 1 Large mango, sliced into sticks
- 1 Jalapeno pepper, minced (about 3 Tbsp)
- 1/3 cup Cilantro, roughly chopped
- 1 Avocado, diced
- Salt, to taste
For the chips:
- 4 Flatout Gluten Free OR Light Flatbreads
- 4 tsp Olive oil, divided
- 1/2 tsp Ground Chipotle pepper
Preheat your grill to high heat. Rub the shucked corn with 2 tsp of the olive oil, reserving the rest for later and sprinkle with the Chipotle pepper evenly.
Place on direct heat on the grill and cook until charred, turning every few minutes. This takes about 10-15 minutes. Once cooked, transfer to a plate to cool.
Rub the sliced pineapple with 2 tsp of the olive oil ( 1 tsp per side) and place on the grill. Cook until charred, about 2 minutes. Flip and cook an additional 1-2 minutes and then transfer to a plate. Turn down the heat to medium.
Rub the mango with the remaining 1 tsp of oil and place onto the grill. Cook for 2-3 minutes per side, slipping once, until charred. Transfer to a plate and turn the heat back up to high.
Rub each Flatout with 1 tsp of oil (1/2 tsp per side) and sprinkle one side of each flatbread with the Chipotle pepper. Place onto the grill and cook until it begins to bubble, about 1-2 minutes per side. Flip and cook an additional 1-2 minutes. *
Immediately cut the Flatout into triangles (they crisp up fast, so cut them quickly to make it easier!)
Cut the pineapple and mango into small cubes and add into a large bowl. Then, use a sharp knife to slice the kernels off the corn and add into the bowl. Finally, add in the jalapeno, cilantro, and avocado.
In a medium bowl, whisk together the lime juice and honey. While constantly whisking, whisk in the olive oil until the mixture thickens.
Pour over the salsa and stir until combined. Season to taste with salt.
Serve with the chips and DEVOUR!
*Depending on the size of your grill, you may only be able to do 2 at a time.
THIS POST IS SPONSORED BY MY FRIENDS AT FLATOUT. THANK YOU FOR ALLOWING ME TO CONTINUE CREATING GREAT CONTENT FOR YOU BY SUPPORTING PARTNERSHIPS WITH SUPER-FAB BRANDS THAT FOOD FAITH FITNESS LOVES TO WORK WITH! AS ALWAYS, OPINIONS REMAIN 100% MY OWN!
WEIGHT WATCHERS POINTS PER SERVING: SMARTPOINTS: 8 POINTS+: 8. OLD POINTS: 6
(per 1/6 of the recipe)
IF YOU MAKE THIS RECIPE, PLEASE REMEMBER TO TAG @FOODFAITHFIT AND #FOODFAITHFITNESS ON INSTAGRAM! I LOVE SEEING YOUR RECIPE RECREATIONS!