Fire up the grill for a salsa that transforms sweet pineapple with a smoky char, masterfully balancing it with spicy jalapeño and zesty lime. This incredibly versatile condiment adds a burst of tropical flavor to everything from weeknight tacos to summer barbecues in just minutes.
If you’re a fan of classic salsa but eager for a bright, tropical twist, this grilled pineapple version is the answer! The key step of grilling thick rings of fresh pineapple not only imparts beautiful char marks but also deepens the fruit’s natural sweetness with a warm, caramelized complexity.
This smoky-sweet foundation creates a harmonious balance with the juicy crunch of red bell pepper, the sharp bite of red onion, and the lively kick of jalapeño and lime. It’s a refreshing and addictive blend where each flavor is distinct yet perfectly united.
Snack on it with Baked Tortilla Chips or Air Fryer Tortilla Chips. It’s also a must-make for outdoor summer barbecues, perfect for topping grilled fish tacos with a cocktail in hand! So good, you may even want to eat it by the spoonful!
Table of Contents
Ingredient notes
- Pineapple – Use half of a fresh whole pineapple, sliced into uniform 1-inch thick rings for grilling.
- Red bell pepper – Apart from the juicy crunch, red bell pepper offers a rich, fruity, and distinctly sweet flavor that aligns beautifully with the sweet pineapple and balances the bite from the red onion, lime, and jalapeno.
- Red onion – For a less potent flavor, soak the finely chopped red onion in ice water for a few minutes before adding it to the salsa. You could also use sweet onions, such as Vidalia onion or Walla Walla onion which have less of a bite compared to red or yellow onion.
- Cilantro – Leave this out if you aren’t a fan of cilantro, or use parsley, basil, or mint instead.
- Jalapeno pepper – For a milder salsa, use only half of the jalapeno. You could also replace it with more of the red bell pepper or with green pepper for a pop of green color. For a spicier salsa, use two jalapenos instead of one or use serrano pepper.
- Lime juice – Freshly squeezed lime juice is always the best! You can also swap in a splash of white vinegar. Both will add a hint of brightness to this grilled pineapple salsa.
- Ground cumin – For a delicious touch of warmth.
- Salt – Add more only once the salsa is assembled, to taste. Remember, it’s easy to add in more salt later, if needed, but you can’t remove it if you’ve added too much at the start!
How to make it
- Prepare the pineapple: Preheat a grill (or grill pan) to medium-high and oil it lightly. Grill the pineapple rings for 4-5 minutes on each side, until nice grill marks become visible and it begins to soften slightly. Feel free to also grill the lime to give a little extra smoky flavor to the salsa! Place the grilled pieces in a bowl and allow them to cool completely in the refrigerator.
- Combine the fresh salsa ingredients. Once the pineapple is cool, cut the rings into ¼-inch pieces, discarding the core and the peel. Add the pineapple to a medium bowl with the rest of the salsa ingredients. Stir to combine.
- Season and serve. Season the assembled pineapple salsa with salt, to taste. Serve at room temperature or chilled.
More ways to use leftover pineapple
Since this recipe only calls for ½ of a whole pineapple, you’re left with a choice of making a double batch OR using this juicy sweet fruit to elevate other dishes. Here are some fun and tantalizing ways to not let that extra pineapple go to waste!
- Make cocktail garnishes: Use that other half of your pineapple to make tasty garnish for your glasses when serving cocktails, like Pineapple Vodka Cocktail and Hawaiian Mai Tai, at your next social gathering.
- Carve out a pineapple bowl: Tired of serving your salsa in regular bowls? Easily impress family and friends by carving out the other half of your pineapple and turning it into a fun bowl to hold your grilled pineapple salsa! The remaining pineapple cubes can be stored in the freezer for use later on.
- Elevate other dishes: Use up leftover pineapple to add a Hawaiian twist to coleslaw, salad, pasta, yogurt breakfast bowls, tacos, and more!
Tips and tricks
- You’ll need to factor a little extra time when making this salsa as the grilled pineapple needs to cool in the refrigerator before being added to the rest of the ingredients.
- Be careful while handling the jalapeno pepper! Wear gloves if you can and wash your hands as soon as you’re done handling them. The juice from the pepper can burn your skin and it’ll be painful if you get it in your eyes.
- Feel free to make this grilled pineapple salsa ahead of time and store it in the fridge, covered with plastic wrap, for up to 1-2 days at most. The flavors will meld together and intensify!
- Soaking the red onion in water helps neutralize the strong flavor and brings out its natural sweetness. Gently pat the chopped onion dry with a paper towel before adding it to the salsa to eliminate excess water.
- Chop and dice the fresh salsa ingredients into even pieces to create uniformity and the texture that you desire.
- Removing the seeds and veins from the jalapeno pepper is an easy way to lessen the spice in this dish. Feel free to leave them in for an extra kick of heat.
- Since this recipe calls for ½ of a whole fresh pineapple, have some fun with the other half by making a pineapple bowl to serve the salsa in! You can learn more about how to make a pineapple bowl here.
Variations
It’s easy to get creative when you’re working with a no-fuss dish and a handful of ingredients! To truly make this pineapple salsa your own, experiment with these delicious enhancements:
- Add a smoky flavor to your salsa – Use chipotle chiles (smoked jalapenos) for a rich and smoky flavor.
- Try other types of peppers – Get adventurous with this salsa and make it with serrano peppers for a slightly spicier version or try red arbol chile peppers for a noticeable kick of heat.
- Vary the texture – Make a more delicate salsa with finely diced ingredients or a chunky salsa by dicing larger pieces, depending on your preference.
- Include other mix-ins – Toss in cubed mango for extra tropical flavor, add these Instant Pot Black Beans for a boost of protein and fiber, or mix in some juicy diced tomatoes.
Serving suggestions
This refreshing grilled pineapple salsa is a mouth-watering side dish or snack that you can scoop up with these Homemade Baked Tortilla Chips (or try the air fryer version) while sipping on a Grilled Pineapple Margarita!
For a complete meal, make sure you try this pineapple salsa with:
Storing
Enjoy this grilled pineapple salsa at room temperature or chilled. It should last for up to 3 days in an airtight container in the refrigerator, ready for you to snack on or add to an array of dishes.
Keep in mind that the fresh salsa ingredients will naturally release juices and soften over time, making the salsa somewhat watery.
Erin’s wine pairings
Looking for a wine to match this salsa’s sweet and spicy notes? These picks complement the tropical fruit and gentle heat with their balanced acidity and fruity profiles:
- A chilled Pinot Gris will play well with the acidity and tropical fruit flavors in this pineapple salsa.
- A dry Riesling is acidic, crisp, and will balance nicely with the sweetness from the pineapple.
More salsa-licious recipes
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Full Recipe
Grilled Pineapple Salsa
Equipment
- Grill or Grill Pan
Ingredients
- ½ whole pineapple (sliced into 1-inch thick rings)
- 1/2 cup red bell pepper (seeded and diced)
- ¼ cup red onion (finely chopped)
- ¼ cup cilantro (chopped)
- 1 jalapeno pepper (seeded and minced)
- Juice of 1 large lime
- 1 teaspoon ground cumin
- Salt (to taste)
Instructions
- Preheat a grill (or grill pan) to medium-high and oil it lightly. Grill ½ whole pineapple for 4-5 minutes on each side, until you get nice grill marks and it begins to soften slightly. I also like to grill my lime to give a little extra smoky flavor to the salsa.
- Place the grilled pieces in a bowl and allow to cool completely in the refrigerator.
- Once cool, cut the pineapple into ¼-inch pieces, discarding the core and peel. Add the pineapple to a medium bowl and add the 1/2 cup red bell pepper, ¼ cup red onion, ¼ cup cilantro, 1 jalapeno pepper, Juice of 1 large lime, and 1 teaspoon ground cumin. Stir to combine.
- Season with salt, to taste. Serve at room temperature or chilled. It will last in your refrigerator for up to three days.
Notes
- Enjoy this grilled pineapple salsa at room temperature or chilled. It should last for up to 3 days in an airtight container in the refrigerator, ready for you to snack on or add to an array of dishes.
- Keep in mind that the fresh salsa ingredients will naturally release juices and soften over time, making the salsa somewhat watery.
- You’ll need to factor a little extra time when making this salsa as the grilled pineapple needs to cool in the refrigerator before being added to the rest of the ingredients.
- Be careful while handling the jalapeno pepper! Wear gloves if you can and wash your hands as soon as you’re done handling them. The juice from the pepper can burn your skin and it’ll be painful if you get it in your eyes.
- Feel free to make this grilled pineapple salsa ahead of time and store it in the fridge, covered with plastic wrap, for up to 1-2 days at most. The flavors will meld together and intensify!
- Soaking the red onion in water helps neutralize the strong flavor and brings out its natural sweetness. Gently pat the chopped onion dry with a paper towel before adding it to the salsa to eliminate excess water.
- Chop and dice the fresh salsa ingredients into even pieces to create uniformity and the texture that you desire.
- Removing the seeds and veins from the jalapeno pepper is an easy way to lessen the spice in this dish. Feel free to leave them in for an extra kick of heat.
- Since this recipe calls for ½ of a whole fresh pineapple, have some fun with the other half by making a pineapple bowl to serve the salsa in! You can learn more about how to make a pineapple bowl here.
- Add a smoky flavor to your salsa – Use chipotle chiles (smoked jalapenos) for a rich and smoky flavor.
- Try other types of peppers – Get adventurous with this salsa and make it with serrano peppers for a slightly spicier version or try red arbol chile peppers for a noticeable kick of heat.
- Vary the texture – Make a more delicate salsa with finely diced ingredients or a chunky salsa by dicing larger pieces, depending on your preference.
- Include other mix-ins – Toss in cubed mango for extra tropical flavor, add these Instant Pot Black Beans for a boost of protein and fiber, or mix in some juicy diced tomatoes.
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