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Grilled pineapple salsa in a bowl.
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Grilled Pineapple Salsa Recipe

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.
Prep Time10 minutes
Cook Time6 minutes
Total Time16 minutes
Course: Appetizer
Cuisine: Mexican
Servings: 6
Author: Paige Adams

Ingredients

  • 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

Instructions

  • 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.

Video

Notes

Recipe makes about 3 cups salsa.
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.

Nutrition

Calories: 55kcal | Carbohydrates: 14g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 100mg | Potassium: 175mg | Fiber: 2g | Sugar: 9g | Vitamin A: 741IU | Vitamin C: 69mg | Calcium: 19mg | Iron: 0.4mg