Grilled Pineapple Salsa Serve with Husch 2008 Muscat Canelli or 2008 Sauvignon Blanc. Half of a fresh pineapple 4 scallions, thinly sliced 2 cloves garlic, minced 2 stalks lemon grass, bottom 2 inches of each peeled and minced 1 jalapeno pepper, finely chopped 1/4 cup mixture of chopped parsley, cilantro and mint 1 tsp. salt 1/2 cup Husch Muscat Canelli Peel the pineapple, remove any remaining eyes and core. Slice into1/2 inch thick rings and grill over medium coals to obtain some good color, but not blackened. Remove from the heat and coarsely chop. Place in a bowl with remaining ingredients. Allow several hours for the flavors to meld before serving. Use as a dipping sauce for corn chips or as an accompaniment to grilled fish, pork or chicken. Makes about 2 cups. Husch Vineyards Winery & Tasting Room: 4400 Highway 128, Philo, CA 95466 1-800-55-HUSCH (1-800-554-8724) Hours: we are open 7 days each week 10am - 6pm. Mailing Address: PO Box 189 Talmage, CA 95481 Privacy Policy  – Trade –  Wholesale –  Contact Us