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Grilled pineapple salsa in a bowl.

Grilled Pineapple Salsa Recipe

  • Author: Paige Adams
  • Prep Time: 10 minutes
  • Cook Time: 6 minutes
  • Total Time: 16 minutes
  • Yield: 3 cups 1x
  • Category: Appetizer
  • Method: Grilling
  • Cuisine: Mexican
  • Diet: Vegan


With jalapenos, red peppers and lime juice, this grilled pineapple salsa is spicy, smoky and a bit sweet. Try scooping it up with tortilla chips or spoon it onto tacos, chicken, salmon, pork or shrimp.


  • 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


  1. Preheat a gas or charcoal grill or a grill pan on the stove on medium heat.
  2. Brush the pineapple and red peppers with olive oil.
  3. Grilled the pineapple and red peppers for 2-3 minutes per side until they have grill marks and are lightly charred.
  4. 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.
  5. Chop the peppers.
  6. Combine the pineapples, peppers, jalapenos, onions, garlic, cilantro, lime juice, salt pepper in a medium bowl. Stir to combine.


You can serve the salsa as an appetizer with tortilla chips or use it as a topping for tacos, fajitas or a burrito bowl.

Store leftovers in an airtight container in the refrigerator up to 4 days. The longer you keep it the more soft the ingredients will get.

Keywords: pineapple salsa, grilled pineapple salsa