Pineapple Salsa for Cat's Grilled Chile-Lime Flank Steak Soft Tacos. You can brown the pineapple slabs on the grill or leave the fruit on the grill until one side of the pineapple is truly black, 4 to 5 minutes. I prefer the charred look and love how it tastes in the salsa, but taste and see what you like. The pineapple needs a few minutes to cool when you take it off the grill, so you might want to grill the fruit first and use the time while it's cooling to cut up the remaining vegetables for the salsa. This recipe makes a lot of salsa, but it's good to have on hand in your fridge for a few days, ready to liven up simple quesadillas.
Instructions
1. For the salsa: Light a charcoal grill about 30 minutes be- fore you're ready to cook or preheat a gas grill to medium-high.

2. Slice off the leafy top of the pineapple and just enough of the bottom so the fruit rests flat on a cutting board. Slice off the skin with a sharp knife, cutting from top to bottom and taking off as little of the flesh as possible, rotating the pineapple as you go. Discard the skin. Cut out any 'eyes' with a paring knife and discard.

3. Slice the fruit away from the core in 4 or 5 slabs.

4. Place the pineapple slabs on the hot grill and grill until the fruit is just beginning to show some browning, 1 to 2 minutes per side, 4 to 5 minutes per side if you want it charred (see previous page).

5. Let the pineapple cool for a few minutes, then dice. In a medium bowl, mix the diced pineapple, onion, cilantro, lime juice, vinegar, olive oil, salt, and chile and blend well.
Ingredients
* 1 Small Pineapple (3 - 3 ½ pounds)
* 1 Small Red Onion (Diced)
* 3 Tablespoon Fresh Cilantro (Chopped)
* 2 Tablespoon Fresh Lime Juice
* 1 Tablespoon Rice Vinegar
* 2 Tablespoon Extra-Virgin Olive Oil
* 1 Teaspoon Kosher Salt
* 1 Jalapeno or Serrano Chile (Seeded and Minced)
* 16 Corn Tortillas (6-inch)