Grilled Pineapple-Avocado Salsa

I prepared this recipe with Chimichurri Halibut Tacos and Flank Steak Tacos with Cabbage Slaw for the main course, Baked Black Beans with Chorizo, Grilled Stuffed Jalapenos, and Strawberry-Avocado Salsa with Cinnamon Tortilla Chips for appetizers, Blackberry Margaritas and Fresh Raspberry Lemonade (along with an apple-strawberry wine, a blueberry wine, and a key lime wine) for beverages, and Blueberry Crisp with nonfat vanilla frozen yogurt for dessert for our first Finer Things Book Club meeting ~ they were all a hit!

Yield: 6 servings (serving size: 1/2 cup)
Ingredients:
1 tablespoon olive oil
1 tablespoon honey
1 pineapple, peeled, cored, and cut into 1/2-inch-thick slices
Cooking spray
1/3 cup finely chopped red onion
1/4 cup minced fresh cilantro
1 tablespoon fresh lime juice
1/2 teaspoon salt
1/2 teaspoon ground red pepper
1/4 teaspoon ground cumin
1 serrano chile, minced
1 avocado

Preparation:
1. Preheat grill to high heat.
2. Combine oil and honey, stirring well. Brush oil mixture over pineapple. Place pineapple on a grill rack coated with cooking spray; grill 2 minutes on each side or until golden. Remove from grill; cool 5 minutes. Chop. Combine pineapple, onion, and next 6 ingredients (through serrano); toss gently.
3. Peel, seed, and dice avocado. Add avocado to the pineapple mixture, and toss gently.

Nutritional Information:
Calories: 166
Fat: 7.5g
Saturated fat: 1.1g
Monounsaturated fat: 5g
Polyunsaturated fat: 0.9g
Protein: 1.7g
Carbohydrate: 26.8g
Fiber: 4.6g
Cholesterol: 0.0mg
Iron: 0.7mg
Sodium: 201mg
Calcium: 27mg