Grilled Pineapple and Macadamia Nut SalsaGrilled 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.

Serves 8.

30 minutes or fewer.

Ingredients:

  • 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

Directions:

  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.

Nutritional information:

Per 1/2-cup serving:

  • Calories: 104
  • Protein: 1 g
  • Total Fat: 7 g
  • Saturated Fat: 1 g
  • Carbohydrates: 12 g
  • Cholesterol: 0 mg
  • Sodium: 2 mg
  • Fiber: 2 g
  • Sugar: 8 g

Source: http://www.vegetariantimes.com