The perfect topping for tacos, chicken or eggs!

INGREDIENTS:

• 1/2 ripe pineapple, trimmed and sliced
• 1 large red bell pepper, seeded and quartered
• 1/2 small red onion, sliced for grilling
• 1 tablespoon salsa, chopped
• 2 tablespoon of Rocky Mountain Olive Oil Cilantro & Onion Infused Olive Oil
  
• 1 tablespoon Rocky Mountain Olive Oil Persian Lime Infused Olive Oil
• 1 tablespoon Grind Spice Co Ginger Chili Twist Spice Blend
  

INSTRUCTIONS:

1. Drizzle red onions with olive oil and thread onto a skewer. Drizzle red bell pepper quarters with 1 tablespoon of Cilantro & Roasted Onion Infused Olive Oil to lightly coat.
2. Grill pineapple and vegetables at medium high heat until tender and lightly charred all over, about 12 minutes for the onions, turning occasionally, about 8-10 minutes for the pineapple, until caramelized, flipping once, 6 minutes for the red bell peppers, flipping once.
3. Once cool enough to handle, dab off any excess oil with paper towels from vegetables and chop pineapple (cutting out the core), red bell peppers and onions.
4. Toss pineapple, red bell pepper, red onion, jalapeno oil, Cilantro & Roasted Onion Infused Olive Oil, Persian Lime Infused Olive Oil, Ginger Chili Twist Spice Blend to taste in a large bowl.
5. Chill before serving