Instructions

• Preheat your grill or grill pan to medium-high heat. You want it hot enough to get nice grill marks and some caramelization, but not burn things quick.
• Place the pineapple rings on the grill for about 3-4 minutes per side. Watch for those pretty grill marks and the edges getting a bit caramelized. Don’t rush it — this is where flavor builds.
• Once grilled, remove the pineapple and let it cool down so it’s easier to handle and dice up without squashing.
• Peel and dice those cooled pineapple rings into small bite-sized pieces. It’s worth the extra care ‘cause the texture matters.
• Peel and dice your mangoes just like the pineapple, get those chunks uniform so every scoop has a good mix of flavors.
• In a large bowl, toss together the grilled pineapple, mango pieces, chopped red bell pepper, red onion, and fresh cilantro. Get the vibrant colors mingling for the big flavor party.
• In a small bowl, whisk lime juice, agave nectar, tequila (or your vinegar substitute), and paprika until it’s all smooth and mixed real good.
• Pour this dressing over your fruit and veggie mix and toss gently so everything gets coated evenly. Serve right away or chill for about 30 minutes so flavors get to know each other better.