Ingredients
Scale
- 2 small firm ripe mangoes
- 2 pineapple rings, cored, about ½-inch thick
- 1 cup chopped red bell pepper
- ⅔ cup chopped red onion
- ¼ cup chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 1 tablespoon agave nectar or honey
- 1 tablespoon tequila (or balsamic/red wine vinegar)
- 1 teaspoon paprika
Instructions
- Preheat grill or grill pan to medium-high heat.
- Grill pineapple rings 3–4 minutes per side until caramelized.
- Let pineapple cool, then dice into small pieces.
- Peel and dice mangoes to match pineapple size.
- In a large bowl, combine grilled pineapple, mango, bell pepper, red onion, and cilantro.
- Whisk lime juice, agave, tequila (or vinegar), and paprika in a small bowl.
- Pour dressing over fruit and vegetable mix, toss gently, and serve immediately or chill 30 minutes.
Notes
- Serve fresh with chips, fish, or as a taco topping.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Grilled
- Cuisine: Mexican
- Diet: Vegan
Nutrition
- Serving Size: 1/4 recipe
- Calories: 150
- Sugar: 22 g
- Sodium: 5 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 1 g
- Cholesterol: 0 mg