Grilled Pineapple Mango Salsa

This quick and easy Grilled Pineapple Mango Salsa is mixed with corn and a honey lime vinaigrette for an a healthy, gluten free summer appetizer or dinner!

Course Appetizer

Cuisine Mexican

Prep Time 15

Cook Time 25

Total Time 40

Servings People, as an appetizer

Calories 287kcal

Author FoodFaithFitness

Ingredients

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 Whole grain or GF 8 inch tortillas
4 tsp Olive oil, divided
1/2 tsp Ground Chipotle pepper

For the dressing:

2 Tbsp Fresh lime juice
2 tsp Honey (agave for vegan)
1 Tbsp Olive oil

Instructions

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!

Video

Notes

*Depending on the size of your grill, you may only be able to do 2 at a time.

Nutrition