Serve this sweet-and-spicy salsa recipe of grilled pineapple, sweet peppers, and onions on grilled burgers, steaks, and chicken.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Grill the pineapple, sweet peppers, and onion on the rack of an uncovered grill directly over medium heat for 10 to 12 minutes or until sweet peppers are slightly charred, turning once. Transfer pineapple and vegetables to a cutting board; cool slightly and coarsely chop.

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  • Meanwhile, in a medium saucepan, combine jam, vinegar, salt, cinnamon, allspice, and hot pepper sauce. Cook and stir on the stove top over low heat for 3 to 5 minutes or until jam is melted. Add the chopped pineapple, sweet pepper, and onion to the pan and stir. Serve warm or at room temperature over grilled meat or poultry. Makes six 1/3-cup servings.

Nutrition Facts

84 calories; 0.4 g total fat; 0 g saturated fat; 0.1 g polyunsaturated fat; 0 g monounsaturated fat; 0 mg cholesterol; 105 mg sodium. 178 mg potassium; 20.5 g carbohydrates; 2 g fiber; 14 g sugar; 0.8 g protein; 0 RE vitamin a; 2624 IU vitamin a; 89 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 20 mcg folate; 0 mcg vitamin b12; 10 mg calcium; 1 mg iron;

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