Grilled Pineapple Salsa


I still have some leeks in my over-winter vegetable garden. They are getting past their prime, and today I picked the ‘scapes’ off in hopes of keeping the leeks tender a little longer. Apparently I can’t get enough of Peppadew Peppers either.

Needed for this recipe:

Sunshine Coast Olive Oil Co. Vegan ‘Butter’ Olive Oil (100% Dairy free)
Sunshine Coast Olive Oil Co. Garlic Infused Olive Oil


½ pineapple, peeled and sliced
1-2 Tablespoons Sunshine Coast Olive Oil Co. Butter Olive Oil
4 leek or garlic scapes
2 Tablespoons capers
4 Peppadew peppers
1-2 Tablespoons Sunshine Coast Olive Oil Co. Garlic Olive Oil


I used my indoor grill for this, but you could use your BBQ with a mesh grill.

Heat your indoor grill to medium-high. Brush grill with Butter Olive Oil. Brush each pineapple slice with butter oil and grill 5-7 minutes until browned. Let pineapple cool.

Drain Peppadews and capers. Pat dry with a paper towel. Brush Garlic Olive Oil on grill. Brush scapes and peppadews with more garlic oil. Place scapes, peppadews and capers directly on the grill, drizzling a bit more garlic oil over everything. Grill 3-5 minutes until everything has grill marks. Remove from grill and let cool.

Chop all ingredients fine. Mix. Serve with Tortas De Sevilla (woodfired savoury crackers)

n.b. Scapes are the hook-shaped part of the plant that will eventually flower. Garlic scapes make the best pesto, so I thought I would experiment with my leek scapes and see what I could make.