Last year, Draper employees published a cookbook of their favorite recipes, as a fundraiser for the American Cancer Society’s Relay for Life. The cookbook was a great success—more than $3800 was raised, and everyone got some really awesome recipes, as well.
Our first recipe gives a twist to a traditional American Independence Day activity—grilling out. This recipe for Grilled Pineapple Salsa comes from Roger Mogg, an Engineering Technician for Draper who participates in competitive barbequing. If you’ve never grilled pineapple, this may sound a bit strange. Trust me, though; grilled pineapple is awesome, and Roger’s recipe will help you have a fun and feisty fourth of July!
Grilled Pineapple Salsa
- ¾ cup Diced Pineapple, grilled
- 1/8 tsp. Salt
- Pinch Ground Black Pepper or Dash of Red Pepper Sauce
- 3 Tbsp. Red Onion, coarsely chopped
- ½ tsp. Fresh Ginger, chopped (optional)
- ½ tsp. Cider Vinegar
- ½ tsp. Chili Powder (optional)
- 1 medium Garlic Clove, finely minced
To grill the pineapple, slice it into 1 inch thick slices after peeling and coring. Brush the slices lightly with olive oil. Place pineapple slices over hot coals or gas burner for 1-2 minutes per side. Dice the pineapple and, I a medium plastic bowl, combine with onion, chili powder, garlic, salt, and pepper. Depending on the sweetness of the pineapple, add vinegar to taste. Cover and refrigerate until ready to use.