Ingredients:
- 1 pineapple, peeled and cut into slices
- 2 mangoes, peeled and diced
- ½ c red onion, chopped finely
- ½ c cilantro, chopped
- 1 c cherry tomatoes, halved
- 3 oz Persian Lime Extra Virgin Olive Oil
- 1-2 oz Green Chili Extra Virgin Olive Oil (for a less spicy version, use Cilantro & Roasted Onion Extra Virgin Olive Oil)
Preparation:
- Brush pineapple slices with Persian Lime Extra Virgin Olive Oil.
- Grill pineapple for 2 to 3 minutes per side, or until heated through and grill marks appear.
- Remove pineapple from heat and set aside to cool, then dice.
- Combine all ingredients in a large bowl and toss to combine.
This is a great summery topper or side for your favorite fish!