15 tomatillos, peeled and washed
2 chipotle chiles in adobo
1/4 cup fresh cilantro leaves
3 Tablespoons honey
3 slices pineapple (1/2-inch-thick), grilled
1 mediium onion, finely diced
1/2 teaspoon salt
Combine tomatillos, chipotle chiles, cilantro, and honey in a blender and pulse until a bit chunky. Transfer to a bowl.
Dice the grilled pineapple into 1/8-inch pieces and add to the tomatillo mixture, along with the diced onion and salt.
Place in refrigerator to chill, or serve warm.