Grilled Pineapple Salsa
on May 01, 2023
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Grilling pineapple brings out its sweetness and intensifies its flavor. For this grilled pineapple salsa, I combine the fruit with grilled red bell peppers, red onions, jalapeños, lime juice and cilantro. It has a wonderful freshness and smokiness. Eat with chips or use it as a topping on grilled vegetables, chicken or fish.
Try this Mango Habanero Salsa for another fruity salsa recipe.
Table of Contents
Why You’ll Love This Recipe
Salsa is a sauce, dip and a condiment. There are so many ways to enjoy it. Even though this salsa is sweeter than traditional recipes with tomatoes, it is fantastic with savory dishes.
Grilling the pineapple and peppers adds smoky flavor. This extra step brings out the taste of the fruit and the red peppers.
With homemade salsa you can control the spice level. It is easy to increase or decrease the amount of jalapeños or other hot peppers that you stir into salsa made from scratch. Also, it has a freshness that you can’t get with jarred salsa.
Why Grill Pineapple?
Not every kind of fruit is suitable for grilling, but pineapple is great because it stays juicy. You don’t need to worry that it will dry out. Pineapple is high in natural sugar, so it will caramelize. The fruit becomes sweeter when you grill it, and the smokiness balances that out.
How to Pick a Ripe Pineapple
A ripe pineapple should feel heavy for its size. The outer skin should be more yellow in tone with only a bit of green. When you press it, the pineapple shouldn’t be too soft, or it is probably overripe. It should have a little bit of give. Pineapple season goes from March to July.
This is what you need:
- Pineapple: The recipe calls for half of a whole pineapple. I cut off the skin and slice it into rounds. You don’t need to cut out the core. Once the pineapple is grilled and you’re chopping it, then you can just discard the section of core in the middle of each slice.
- Red bell pepper: It’s easiest to slice the pepper into 2-3-inch wide pieces before you grill it. Then you dice it afterward.
- Jalapeños: If you want the salsa to turn out spicier, you can include more than 1 jalapeño in the recipe. Or do the opposite if you prefer it to be less spicy and don’t use an entire jalapeño. Taste the salsa and make adjustments.
- Red onions: To make sure the salsa has some crispness, I don’t grill the onions. They give you that crunch when you keep them raw.
- Garlic: There is one minced garlic clove in the salsa.
- Cilantro: The recipe is best with lots of chopped fresh cilantro.
- Lime juice: Always use fresh lime juice.
- Olive oil: I brush the pineapple and peppers with olive oil to prevent them from sticking to the grill grates.
- Salt & pepper season the salsa.
How To Make this Easy Pineapple Salsa Recipe
Preheat a gas or charcoal grill or a grill pan on the stove on medium heat.
1. Brush the pineapple and peppers with olive oil.
2. Grill the pineapple and the peppers for 2-3 minutes per side until they have grill marks.
3. Roughly chop the pineapple slices, discarding the core.
4. Roughly dice the peppers.
5. Combine the pineapple, red peppers, jalapeños, onions, garlic, cilantro, lime juice, salt pepper in a large bowl.
6. Stir together the salsa ingredients. Taste it and add more jalapenos, salt and pepper as needed to suit your taste.
As mentioned, you can eat the salsa with tortilla chips for a snack or an appetizer. The salt on the chips is tasty with the sweet, smoky salsa. You can also spoon it on tacos, fajitas or a grilled veggie burrito bowl. Pineapple salsa is excellent with salmon, shrimp, chicken or pork. Try scooping some into a spicy black bean salad.
Storage & Leftovers
You can store leftover salsa in an airtight container in the refrigerator up to 4 days. It will soften the longer it sits. It is not freezable.
Watch out for hot spots on the grill. Some of the pineapple and peppers might be ready before others if they are on a hotter part of the grill. Move them around as needed and take them off when they are ready.
Remove some of the excess juice from the pineapple. The fruit become juicier after it’s grilled. After you chop it, you can put the fruit in a fine mesh strainer and give it a few shakes. Or lightly pat the grilled pineapple with a towel.
Taste the salsa after you stir it together, and make adjustments to the jalapeños, salt and pepper. You may want it to be spicier, or it might need more seasonings.
If you don’t have a grill, you can make fresh pineapple salsa and skip the grilling steps.
You will find that it’s easier to grill full pineapple slices because they won’t fall through the grates and because it is less fruit to be flipping over and moving on the grill.
More Grilling Recipe
Did you make this salsa recipe? Please leave a rating and comment below. Thanks!
Grilled Pineapple Salsa Recipe
- 1/2 whole pineapple peeled and cut into 1/4-inch-thick rounds
- 1 red bell pepper cut into 2-inch-wide strips
- Olive oil for brushing
- 1 jalapeño deseeded and minced
- 1 small red onion diced
- 1 garlic clove minced
- 1/4 cup chopped cilantro
- Juice of 2 lime
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Preheat a gas or charcoal grill or a grill pan on the stove on medium heat.
- Brush the pineapple and red peppers with olive oil.
- Grilled the pineapple and red peppers for 2-3 minutes per side until they have grill marks and are lightly charred.
- Chop the pineapple around the core. Discard the core. Grilling can make the pineapple juicier. Pat off the excess juice with a towel. Or put the pineapple in a fine mesh strainer to drain the juice.
- Chop the peppers.
- Combine the pineapples, peppers, jalapenos, onions, garlic, cilantro, lime juice, salt pepper in a medium bowl. Stir to combine.
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe originally published January 13, 2014. Updated: May 1, 2023.