Time: 30 minutes
Simple Sub: Use ¼ to ½ teaspoon ground chipotle chile pepper for the canned chiles.
Serve with Avocado, Mango, and Pineapple Salad: Heat a grill pan over medium-high heat. Add 4 (½-inch-thick) pineapple slices and 1 cup sliced peeled mango; cook 3 minutes on each side or until browned. Divide pineapple, mango, and 1 sliced peeled avocado evenly among 4 plates. Combine 1½ tablespoons fresh lime juice, ½ teaspoon honey, and ¼ teaspoon salt; drizzle evenly over salads. Sprinkle 2 tablespoons cilantro leaves evenly over salads.
View Recipe: Spicy Chipotle Shrimp Salad