1. Preheat oven to 450°F. 2. Toss pineapple slices, 1/2 T oil, honey, and tumeric in large bowl to coat. 3. Transfer mixture to rimmed baking sheet; sprinkle with salt and pepper. 4. Roast pineapple until beginning to brown, about 15 minutes. Cool. 5. Chop pineapple, including core, into 1/3-inch cubes. Mix pineapple (about 2 1/2 cups) with remaining 1 1/2 T oil and all remaining ingredients in large bowl. 6. Let stand at room temperature 1 hour for saffron to soften. Cover salsa; refrigerate at least 1 hour and up to 1 day. 7. Stir salsa and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
