Roasted Pineapple & Black Bean Salsa

Roasted Pineapple & Black Bean Salsa

Salsa is one of those quintessentials you need when they’re tortilla chips hanging around your kitchen. And me, I like salsa in all forms & flavors.  I love to get a little creative with different ingredients to put a new spin on it.

I love adding things like pineapple & black beans to salsa, and I added both this time – but decided to go a little step extra and roast the pineapple.  Taking a few extra minutes to pop the pineapple slices under the broiler really makes a difference too!  Other than roasting your pineapple, this salsa is pretty much jump dumping everything in a bowl & stirring it all up.  I love recipes like this!

Roasted Pineapple & Black Bean Salsa

Not only is this salsa fantastic on chips, but it’s so good on top of fish & poultry! 

This would be a perfect accompaniment to your Cinco de Mayo table spread!

Here’s what you need:

Roasted Pineapple & Black Bean Salsa

 

You can use a fresh pineapple if you have it on hand, but it gets even simpler if you use canned pineapple rings.  I love being able to easily switch out canned pineapple rings here because it helps you get homemade food on the table just that much easier. Keeping your cupboards stocked with a variety of canned foods really aids me in getting those meals on the table in record speed.

Place about 7-8 pineapple rings on a baking sheet, and place under the broiler for about 7 minutes – or until the pineapple browns nicely on one side.

Roasted Pineapple & Black Bean Salsa

 

Chop up the roasted pineapple into small bits after it has cooled slightly.

Roasted Pineapple & Black Bean Salsa

Canned black beans are one of my favorite things to put in salsa.  I just love the texture of them – they feel much more ‘fresh’ like this.

Roasted Pineapple & Black Bean Salsa

Take your canned black beans (I prefer Bush’s) and dump them into a colander.  Give them a quick rinse.

Roasted Pineapple & Black Bean Salsa

In a medium sized bowl – mix together the rinsed black beans,  roasted pineapple, diced jalapeno, chopped cilantro, red onion, lime juice, salt & pepper. Place in the fridge for the flavors to marry for about an hour before serving.

Roasted Pineapple & Black Bean Salsa

Roasted Pineapple & Black Bean Salsa

Ingredients:

  • 7-8 pineapple rings
  • 1 14.5oz can Bush’s black beans, rinsed
  • ¾ cup chopped cilantro
  • 1 jalapeno, seeded & diced
  • 1 small red onion, diced
  • juice from 1 lime
  • salt & pepper to taste.

Directions:

Place the pineapple rings on a tinfoil lined baking sheet & broil for about 7 minutes or until the top of the pineapple is browned. Let cool slightly, then dice into small pieces.

Mix the pineapple with the remainder of the ingredients. Stir well. Refrigerate for at least 1 hour for the flavors to marry before serving.

Serve with tortilla chips or on top of fish or poultry.

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