Grilled Pineapple-Jicama Salsa

• 1/2 small pineapple, peeled, cored and sliced into 1/2-inch-thick rings
• 1 red bell pepper
• 1 tablespoon canola oil
• 1/2 small jicama, peeled and finely diced
• 1 small red onion, finely chopped
• 2 red chile peppers (such as Thai bird or Fresno), stemmed and finely diced
• 3 tablespoons rice vinegar
• 2 tablespoons extra-virgin olive oil
• 3 tablespoons finely chopped fresh basil
• Kosher salt and freshly ground pepper

1. Preheat a grill to high.
2. Brush the pineapple and bell pepper with canola oil; grill, turning, until the pineapple is golden brown on both sides and the pepper is slightly charred, about 6 minutes.
3. Let the bell pepper cool, then peel, seed and dice.
4. Dice the pineapple and place in a bowl.
5. Add the bell pepper, jicama, red onion, chiles, vinegar, olive oil and basil; season with salt and pepper and toss.

pineapple, red bell pepper, canola oil, jicama, red onion, red chile peppers, rice vinegar, extravirgin olive oil, fresh basil, kosher salt

Taken from www.foodnetwork.com/recipes/bobby-flay/grilled-pineapple-jicama-salsa.html (may not work)