Roasted Pineapple Salsa

Serves 2 to 4


 1/2 pineapple, peeled, cored, and diced
 1 tablespoon canola oil
 2 shallots, diced
 1/4 cup fresh mint, chopped
 1/4 teaspoon cayenne pepper
 Kosher salt 

 Preheat the oven to 450°F. Toss the diced pineapple with the oil, and spread in a single layer on a parchment-lined baking sheet. Roast for 10 to 15 minutes, tossing once halfway through. Roast until golden-brown. Remove from the oven and cool completely. 

 Once the pineapple has cooled, mix it in a medium bowl along with the shallots, mint, and cayenne pepper. Season to taste with salt, and serve. 
Recipe Notes
The pineapple can be roasted ahead of time and stored in the refrigerator until you prepare the salsa. 
The salsa can be prepared one day ahead and stored in a covered container in the refrigerator until ready to serve.

http://www.thekitchn.com/recipe-roasted-pineapple-salsa-230794