[title subtitle=”RECIPE: Catherine Frederick
IMAGE: VM2002/Shutterstock”][/title]
INGREDIENTS
2 cups grilled pineapple, diced
1 ½ cups Roma tomatoes, diced
¼ cup red onion, finely diced
1-2 serrano chilies, finely diced and seeded
¼ cup mint, roughly chopped
1 large lime, zest and juice
1 Tablespoon honey
sea salt
METHOD
Grill pineapple or cook in oven under broiler for 2-3 minutes, let cool. Dice, chop or zest ingredients. Combine all ingredients in a medium bowl, stir gently. Add sea salt to taste. Delicious over grilled chicken or fish or served with tortilla chips.
