Roasted Pineapple Salsa

Nothing says its the weekend like having the time to buy, peel, slice, and roast a pineapple. Not like I'm as efficient as this lady, but I have technique.

Roasted Pineapple Salsa

1 big pineapple
(test ripeness by smelling the very bottom looking for a fresh pineapple smell)
1 medium red onion, diced
1 jalapeno, finely diced, keep seeds for extra heat
1 bunch cilantro or curly parsley, chopped
1 juice & zest of 1 lemon
1 juice & zest of 1 lime
salt and pepper
dash of olive oil

Peel and core your pineapple. Slice into 1/4" pieces and scatter onto a broiler pan. Broil for 7-10 minutes, or until beginning to blacken. A grill would be best if you have it. Allow to cool and chop into bite size piece. Add all ingredients into a bowl and let sit for about 10 minutes before eating.

Eat it with chips, or as a side for shrimp, pork or broiled tofu. I put mine with some black eyed peas.