Peel and core the pineapple, leaving it in spears. Set aside.Cut the mango, remove the pit and dice. Place in a bowl and set aside.Cut and dice the red pepper and place in the bowl with the mango.
Heat the grill to medium heat, brush pineapple with a bit of oil.Cook for about 2-3 minutes per side (depending on the size of the spears).Remove from grill, dice and place in bowl with mango and pepper.
Using a microplane, grate the ginger, collect the pulp in your fingers and squeeze the juice into the bowl.
Add the rum, lime juice and salt.Mix everything until combined, and set aside so the flavours combine nicely.
Perfect as a side dish to many BBQ meals.ENJOY!!
You don't have to grill the pineapple for this recipe, you can use as is. Grilling brings out the sweetness. Also grilling works for people who are sensitive to eating raw pineapple (like my husband).
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