Grilled Octopus with Pineapple Salsa (Poulpe Grillé avec Salsa d'Ananas)
Poulpe Grillé avec Salsa d'Ananas (Grilled Octopus with Pineapple Salsa) is a delightful dish from Comorian Cuisine that combines the tender, smoky flavor of grilled octopus with the sweet and tangy taste of pineapple salsa.
Ingredients
- 2 lbs octopus, cleaned and tenderized
- 1 ripe pineapple, diced
- 1 red bell pepper, diced
- 1/2 red onion, finely chopped
- 2 cloves garlic, minced
- 1 jalapeño, seeded and finely chopped
- 1/4 cup fresh cilantro, chopped
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat the grill to medium-high heat.
- In a bowl, combine the diced pineapple, red bell pepper, red onion, garlic, jalapeño, cilantro, and olive oil to make the salsa. Season with salt and pepper, then set aside.
- Grill the octopus for about 5-7 minutes per side, or until charred and cooked through.
- Once the octopus is grilled, slice it into bite-sized pieces and serve with the pineapple salsa on top.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 15 minutes
- Total time:
- 35 minutes
- Cooking method
- Grilling
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Protein
- 30g
- Carbohydrates
- 15g
- Fat
- 8g
Supplies
Grill Tongs Bowl Knife Cutting board
Tools
Grill Knife Cutting board
Serving suggestions
Serve the Grilled Octopus with Pineapple Salsa alongside a fresh green salad and a side of steamed rice for a complete meal.
Tips & tricks
For a more tender octopus, you can also simmer it in a pot of water for 30-45 minutes before grilling.
Cost
$25