Ingredients

• 3 slices fresh pineapple
• 1 red bell pepper
• 1 jalapeño pepper
• 2 large mangos - peeled , seeded, and diced
• 1 small red onion , diced
• 0.25 cups chopped cilantro
• 1 lime , juiced
• 0.5 teaspoons lime zest

Instructions

1. 1 Preheat an outdoor grill for medium-high heat; lightly oil the grate.
2. 2 Cook pineapple, red bell pepper, and jalapeño pepper on the preheated grill, turning frequently, until pineapple has mild grill marks and peppers are browned on all sides, about 3 minutes for pineapple and 5 to 7 minutes for peppers. Carefully remove from grill and place peppers in paper bag to cool.
3. 3 After peppers are cool, rub skins off gently with paper towels, cut in half, and remove and discard seeds. Cut the cooled pineapple and peppers into a small dice and place into a bowl. Add mango, red onion, cilantro, lime juice, and lime zest; stir to combine. Cover the bowl with plastic wrap and refrigerate for 8 hours to 1 day before serving.

Nutrition per serving