- 1 pineapple, sliced into large pieces for grilling
- 1 (8 oz) can black beans, rinsed and drained
- 2 limes – one for use in the salsa, one for presentation
- 1 jalapeno
- 1/4 cup chopped cilantro
- 3 tbsp chopped red onions
- 3 tbsp chopped unsweetened coconut
- 1tbsp lime zest
- sea salt, to taste
Prepare your grill for direct cooking for medium heat- 350 degrees. Coat your grill grates with canola oil so your pineapple slices do not stick. Slice your 2 limes in half. Put your pineapple slices, limes (citrus facing down on the grill) and jalapeno on the grill. Grill for about 4-6 minutes, or until char marks have formed on both sides.
Combine black beans, onion, cilantro and coconut in a mixing bowl. Once the pineapple and jalapeno have cooled, chop the pineapple into small pieces and add to the mixing bowl. Finely chop the jalapeno (including seeds) and add to the mixture. Add the juice of the grilled lime to the mixture and stir well. Zest your lime and add to the mixture. Let the salsa sit in the refrigerator for at least an hour so the flavors have time to meld. Serve the dip with second sliced limes with grill marks as garnish.