Spicy Grilled Pineapple Salsa

Instructions

1. Peel and cut pineapple into slices, and then wedges, removing the core.
2. In small bowl, mix Mozambique Peri Peri with juice and zest of one lime (start with 1 Tbsp and then increase amount based on your "spicy" preference).
3. In large non-metallic bowl, toss lime mixture with pineapple and let marinade for 10-15 min.
4. Grill pineapple slices on both sides over medium heat to get slightly charred grill marks. Set aside and let cool.
5. Once pineapple is easy to handle, dice the slices into small pieces.
6. Combine remaining ingredients in a large bowl and squeeze the remaining lime juice over the salsa.
7. Place in the refrigerator for about an hour to cool.
8. Serve with tortilla chips.