Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Grilled Pineapple and Avocado Salsa Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Yield: 4 cups Grilling pineapple caramelizes its sugars, making it even sweeter. Ingredients 1 pineapple, (about 4 ½ pounds), peeled, cored, and cut into 1-inch-thick rings 1 ½ tablespoons vegetable oil ½ teaspoon salt ⅛ teaspoon freshly ground black pepper 2 small Hass avocados 3 tablespoons freshly squeezed lime juice 1 tablespoon minced, seeded jalapeno pepper, (about 1 small pepper) ¼ cup coarsely chopped fresh cilantro leaves Directions Heat grill or grill pan to medium hot. Brush pineapple rings lightly with oil, and season with salt and pepper. Grill until brown and caramelized, about 8 minutes per side. Or cook on a grill pan over medium heat for 12 to 15 minutes on each side. Cool slightly, and cut into 1-inch chunks. Transfer to a bowl. Halve avocados; remove and discard pit and peel. Cut flesh into 1/2-inch chunks; add to pineapple along with lime juice, jalapeno, and cilantro. Toss to combine, and serve. Rate it Print