Grilled Naan with Grilled Pineapple Salsa
Sweet and smoky meets soft and fluffy.
Ingredients
- 1 pkg 4 count Panaji Original Naan
- 16 raw shrimp, peeled and deveined
- 2 cups fresh pineapple, peeled, thickly sliced
- 1 cob fresh corn, peeled
- 2 tbsp vegetable oil
- 1 lime, juiced
- ½ cup green pepper, finely diced
- ¼ cup red onion, finely diced
- ½ cup tomato, seeded and finely diced
- ½ cup cilantro
- 1 tbsp honey
- 1 jalapeno pepper, seeds removed, sliced thinly
- Salt & pepper to taste
Instructions
- Preheat your grill to medium heat.
- Toss pineapple slices in 1 tbsp oil. Grill on both sides until slightly charred, about 3 minutes per side.
- Grill corn cob on all sides for about 4 minutes in total.
- Once cooled, cut corn from the cob and dice pineapple into small pieces.
- Make salsa by mixing together in a medium sized bowl the corn, pineapple, green pepper, red onion, tomato, cilantro, honey, jalapeno, lime juice, salt and pepper. Refrigerate until ready to use.
- Thread shrimp on 4 skewers, brush with vegetable oil, season with salt and pepper.
- Grill shrimp until cooked through, about 3 minutes per side.
- Grill naan, one minute per side.
- To serve, top each naan with salsa and a grilled shrimp skewer.
