Salsa De Piña Asada Con Habanero: Roasted Pineapple Salsa

• 4 (1/2-inch-thick) round slices fresh pineapple (1/2 pineapple)
• 1/4 cup mild olive oil or vegetable oil
• 1 medium red onion, finely chopped (1 cup)
• 1/2 cup chopped cilantro
• 1/4 cup freshly squeezed lime juice, or more to taste
• 2 fresh habanero chiles, minced, including seeds
• 1/2 teaspoon fine salt, or 1 teaspoon kosher salt

1. Set the oven to broil (alternatively, you can preheat the oven to 500u0b0F) and preheat, or heat a lightly oiled grill pan over medium heat. If you're using the oven broiler, position the rack 8 inches from the heat source.
2. Brush the pineapple slices with some of the oil and roast or grill them until they're browned on both sides and tender, 5 to 6 minutes a side on the grill pan, or 8 minutes a side under the broiler. Let them cool to room temperature.
3. Dice the pineapple (about 1/8 inch), discarding the core, and mix it in a bowl with the remaining ingredients. Season to taste with additional lime juice and salt.
4. This salsa keeps in the refrigerator for up to one day.

pineapple, olive oil, red onion, cilantro, freshly squeezed lime juice, habanero chiles, salt

Taken from www.epicurious.com/recipes/food/views/salsa-de-pina-asada-con-habanero-roasted-pineapple-salsa-364410 (may not work)