Roasted Pineapple Salsa

Mmmm, thanks for the link to this website Katrina, this salsa is really delicious ! 
I served it with crab cakes, Anne

 

 
http://www.thekitchn.com/recipe-roasted-pineapple-salsa-230794

Recipes from The Kitchen:
 

"This is the kind of salsa equally comfortable as a side to your chips or spooned over grilled meat.
 

Fresh pineapple makes for a bright and sweet salsa when cut up and used as is, but it's even better when you take some time to roast it first. High heat transforms pineapple into a deeper, more sophisticated version of itself.

Think: hints of smoky caramel and brown sugar. Sounds good, doesn't it?" from Recipes from the Kitchen website
 

Roasted Pineapple Salsa
 

Serves 2 to 4

1/2 pineapple, peeled, cored, and diced; 1 tablespoon canola oil; 2 shallots, diced; 1/4 cup fresh mint, chopped; 1/4 teaspoon cayenne pepper; Kosher salt
 

Preheat the oven to 230°C. Toss the diced pineapple with the oil, and spread in a single layer on a parchment-lined baking sheet. Roast for 10 to 15 minutes, tossing once halfway through. Roast until golden-brown. Remove from the oven and cool completely.
 

Once the pineapple has cooled, mix it in a medium bowl along with the shallots, mint, and cayenne pepper. Season to taste with salt, and serve.

 

Recipe Notes:
 

•The pineapple can be roasted ahead of time and stored in the refrigerator until you prepare the salsa.
 

•The salsa can be prepared one day ahead and stored in a covered container in the refrigerator until ready to serve.