Grilled Pineapple Salsa

Course: Sauce

Cuisine: Mexican

Prep Time: 10

Cook Time: 10

Cooling Time: 30

Total Time: 50

Servings: people

Calories: 8kcal

Author: Platings and Pairings

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.

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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

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.

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

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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