Grilled Pineapple Salsa
A few weeks ago, I was creating recipes as a contributor to a cookbook that is all about quinoa. I felt pretty excited about being 1 of the 5 contributors and 1 of the 2 vegans that they included in the project! It was fun to get creative with recipes, and get away from the standard filled peppers and cucumber salads. One of the recipes I tried to create was for quinoa corn chips, this meant making your own tortillas from quinoa and masa harina, then making them into chips.
I didn’t have a tortilla press then and was really struggling with getting the tortillas thin enough and evenly shaped; they mostly looked like little hacked up Antarcticas. So, I gave up on that recipe and moved on. That being said, when I was contacted to do a review for a festive set of cooking tools (a press being one of them) I couldn’t resist signing on! It’s a win-win, right? Finally, I get a tortilla press in my kitchen along with a citrus reamer, avocado scooper/slicer, tortilla warmer, and two salsa bowls with cute lil’ feet.
It’d be really hard to not throw a fiesta with awesome food with all of those goodies! I especially love the tortilla press and the citrus reamer, which has little silicone parts for better grippin’ and squeezin’. All of these products come from IMUSA, where you can find more food gadgets and cookware for creating awesome food.
As for the recipe, can you really go wrong with Grilled Pineapple Salsa? The answer is, “Hell no!” and this time is no different. The grilled pineapple brings a caramelized sweetness to the salsa, where it plays with fresh tomatoes, red onions, lime juice and a bit of cilantro.
The chips are a little time-consuming, but are neat if you’d like to put a new twist on tortilla chips. Admittedly, I went straight in the oven with these so they are softer than the traditional chip. But, you can take the extra step of pan frying them with a little oil in a pan for a couple of minutes, before baking them to get them crispier. Lightly salt the crunchy, quinoa-corn chips right when they pop out of the oven and add a squeeze of lime for a subtle zing.
Find the recipe for the Grilled Pineapple Salsa with Quinoa-Corn Chips below, and under that you can find the widget to enter the giveaway!
Grilled Pineapple Salsa with Quinoa-Corn Tortillas
- 1/2 pound fresh pineapple skinned/cored/cut into spears
- 1 cup tomato diced
- 1/4 cup red onion diced
- 1 jalapeno seeds and stem removed, diced
- 2 tablespoons lime juice
- 1 tablespoon fresh cilantro minced
- Sea salt to taste
- 1 1/2 cups masa harina flour
- 1/2 cup quinoa flour
- 1/8 teaspoon sea salt
- 1 1/4 cups warm water
- Organic Canola Oil spray
- Sea salt for sprinkling
- Preheat a grill to 375F or use a panini press to grill the pineapple. Grill the spears for 4-5 minutes on each side, or until there are visible grill marks.
- Once all sides have been grilled, place the pineapple on a plate to cool enough to handle. Place the rest of the ingredients in a mixing bowl, except for the salt. When the pineapple is cool enough to touch, dice it into cubes and add to the bowl. Stir together and season with a pinch or so of salt.
- Place the bowl in a refrigerator to chill for at least 30-45 minutes. Served chilled with homemade chips, or your favorite organic corn chips.
- Whisk the masa harina, quinoa flour and salt together in a large mixing bowl. Stir the water into the flour mixture until incorporated, then use your hands to knead the dough for 2 minutes. Wrap the dough in plastic wrap and set aside for 30 minutes.
- Preheat oven to 350F and line two large baking sheets with a silicone mat or parchment paper, lightly coated with oil.
- Once 30 minutes have passed, separate the dough into 1/4 cup-sized balls. I got this tip for the tortillas from a review on a chip recipe and it worked well: Cut a gallon-sized ziploc bag in two pieces, one for each side of the tortilla press. Place one of the sheets down on the press, put your dough ball in the center, place the remaining sheet on top then close the press.
- The tortillas should be pretty easy to peel off. Set the tortillas on the baking sheet, closely together, and carefully slice them into 6 pieces (this acts as a seam). Spray them with a light coating of oil.
- Place the baking sheets in the oven, baking on one side for 9-10 minutes (or until there is some golden brown coloring), then flip each tortilla over and bake for an additional 9-10 minutes. Once browned, place the baking sheets on cooling racks for a couple of minutes before handling, and breaking apart the tortillas.
- Serve chips warm with cool salsa and party!
This recipe would be great for Memorial Day, this weekend! If you need more ideas, check up a recipe round up that I put together. 🙂