Pineapple Salsa

• Servings: Makes about 3 cups.

This easy relish, adapted from one by Bobby Flay, is a wonderful partner to fish tacos, roasted shrimp, or simple pieces of chicken.  If you have a grill, you can use that to cook the pineapple but for city folks, a grill pan on top of the stove works just as well.

Ingredients

• 1 pineapple, peeled and cut into 1-inch-thick slices from which the core has been removed
• 2 to 3 tablespoons canola oil, plus more for brushing the pineapple
• Salt and freshly ground black pepper
• 4 large scallions (white and pale green parts), thinly sliced
• 2 small Serrano chilies, minced, with or without seeds
• Juice of 1 lime
• 1/4 cup chopped fresh cilantro

Directions

1. Preheat a cast iron grill pan on top of the stove.
2. Brush the pineapple slices with oil and sprinkle with salt and pepper.
3. Place the pineapple slices in the grill pan and cook until charred on both sides and just cooked through, about 2 to 4 minutes per side.
4. Remove the pineapple, let cool a few minutes until cool enough to handle and then cut into large dice and place in a bowl.
5. Add the green onions, Serrano chilies, lime juice, and 2 tablespoons of oil and toss to combine.
6. Add the cilantro and toss again. Taste, season with salt and pepper, and add more oil, if desired.
7. Let sit at room temperature for 30 minutes before serving to allow the flavors to mingle.