Pineapple and Grilled Onion Relish
This is a Bobby Flay recipe and from Food Network.
2 green onions
2 tablespoons olive oil, divided
Salt and ground pepper
1 small ripe pineapple, peeled and diced
1 small jalapeno, finely chopped
2 tablespoons fresh lime juice
2 tablespoon coarsely chopped cilantro
Preheat gill. Brush green onions with 1 tablespoon olive oil and season with salt and pepper. Grill onions until almost cooked through. Slice finely. Combine onions, diced pineapple and jalapeno in a medium bowl. Add lime juice, 1 tablespoon olive oil and cilantro.
*Note: We seed and de-vein our jalapeno peppers. Also, we don’t care for cilantro so we usually reduce the amount, omit or substitute parsley. For this recipe we used a few shakes of dried cilantro. We also added 1 tablespoon of California sage honey and decided the next time we make this relish we’ll grill the pineapple also.