We are loving cooking from Bricia Lopez' new cookbook called Asada: The Art Of Mexican Grilling--although we are taking the heat down several notches. This was a bif hit at a multiple protein grilled dinner we cooked.
3 garlic cloves, peeled
1 medium-size red onion, finely chopped (about 1 1/2 cups)
1 medium (about 3-pound) pineapple, peeled, cored, and cut into 3/4-inch-thick slices
2 fresh serrano chiles, stemmed
2 tablespoons fresh lime juice
1 teaspoon fine sea salt, plus more to taste
1/4 cup olive oil
1/2 cup finely chopped fresh parsley
Preheat grill to high (450°F to 500°F). Place garlic cloves and onion on 2 separate pieces of aluminum foil; fold each to create sealed packets. Place packets directly on grill grate; cook, uncovered, turning occasionally, until garlic and onion have softened, about 15 minutes.
Meanwhile, place pineapple slices and chiles on oiled grates. Grill, uncovered, until pineapple is well marked, flipping once, 3 to 5 minutes per side, and skin on chiles is evenly charred, flipping often, 5 to 6 minutes. Transfer to a cutting board, and let cool 5 minutes.
Chop pineapple into 1/4-inch pieces and garlic and chiles to a mince, and transfer to a large bowl. Stir in grilled onion and lime juice. Set aside.
Add chile paste to bowl with pineapple mixture. Stir in parsley, and season with additional salt to taste.
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