Grilled pineapple and macadamia nuts give this salsa a hint of the tropics. Serve with chips or as a topping for grilled tofu cutlets. If you can’t find macadamia nuts, replace them with toasted pumpkin seeds or pine nuts.
1 large pineapple, quartered
½ cup unsalted dry-roasted macadamia nuts, chopped
½ cup diced red bell pepper
¼ cup diced red onion
2 Tbs. lime juice
2 Tbs. finely chopped cilantro
2 tsp. seeded and diced jalapeño chile
1 clove garlic, minced (1 tsp.)
¾ tsp. chipotle chile powder
1. Preheat grill or grill pan. Grill pineapple quarters 4 minutes on each side, or until tender and juicy and dark brown char marks appear.
2. Chop pineapple into 1/4-inch cubes, and transfer to bowl. Stir in remaining ingredients, and season with salt and pepper, if desired.