Grilled Pineapple Salsa

Directions

1. Slice around pineapple core, then cut into slices or wedges.
2. Liberally apply Dizzy Pig Jamaican Firewalk seasoning, and grill direct over high heat. Remove when grill marks form and pineapple softens a little.
3. Add jalapeños and poblanos or any other pepper you prefer to the grate. Remove when charred all over.
4. Let the peppers rest until they are cool enough to handle, then rub the charred, papery layer of skin until it is removed; finely dice.
5. Dice the grilled pineapple into small cubes.
6. Add diced pineapple, peppers, onion, and chopped cilantro in bowl, mixing until combined well. Add salt, pepper, or lime juice, if needed, to taste.