Roasted Pineapple Salsa
2 cups pineapple coarsely chopped
1/4 cup red bell pepper diced
1 jalapeno pepper seeded and minced
3 green onions chopped (greens only)
In a skillet over high heat, cook pineapple chunks until slightly charred, about 2 minutes. Remove from skillet and cool to room temperature.
Refrigerate in an airtight container, stirring occasionally, for 1 hour or up to 24 hours.
Place pineapple chunks in a large bowl. Add onion, bell pepper, jalapeno, and green onions. Mix well.