Weather: 52 degrees, breezy
What I’m listening to: Free Fallin’, John Mayer
I love a juicy, smoky grilled brat – your classic smoked bratwurst or a healthier chicken or turkey brat option, flavored brats like chili cheese, jalapeño cheddar, or stadium brats. I like them all. They are super handy to keep around for a quick and easy summertime dinner after a busy day. Just fire up the grill, heat through, grab a bun and done.
As for toppings, you can go classic with ketchup and mustard – my eldest insists I add relish to this list. Possibly some sautéed onions. Top with chili, cheese, and raw onion for a chili brat. Or one of our favorites is a jalapeño cheddar brat slathered with loaded guacamole. On this particular day, I had a fresh pineapple on the counter, so I made a spicy-sweet pineapple and avocado salsa. This flavor combo is fantastic. Then, I drizzled mine with a little Sriracha to finish it off, because… well… some like it hot. And when they say some they mean me.
Grilled Brats with Pineapple Avocado Salsa
Grilled brats topped with a spicy sweet pineapple avocado salsa. A quick and flavorful summertime meal.
Yields: 4 brats
- 4 smoked bratwurst, grilled
- 4 hot dog buns, preferably grilled or warmed
- For the pineapple avocado salsa:
- 1 cup fresh pineapple, finely chopped
- 1 large ripe avocado, chopped
- ¼ cup red onion, finely chopped
- 1 jalapeño (or to taste), seeded and finely minced
- ¼ cup cilantro, chopped
- juice of half a lime
- salt to taste
- Sriracha, on the side (optional)
In a bowl, gently stir together the pineapple, avocado, red onion, jalapeño, cilantro, and lime. Salt to taste. Cover and refrigerate until ready to serve.
!To assemble:
Place a grilled brat on a warm hot dog bun. Top generously with the pineapple avocado salsa. Repeat with all the remaining brats and salsa. Serve with Sriracha on the side.
