Grilled Pineapple Salsa
Let Me Tell You Why Grilled Pineapple Salsa Is My Secret BBQ Weapon
Okay, so I first tried making grilled pineapple salsa because I saw it once at a friend’s backyard bash. (I’m not ashamed to admit I was absolutely that person hovering by the snack table, quietly eating half the bowl.) Ever since, it’s become my go-to when I want to bring something a bit different to a cookout—stuff that makes people pause, do that little eyebrow raise, and then ask, “Wait, what’s in this?” Also, side note: the first time I tried grilling pineapple, I nearly set a tea towel on fire… so maybe don’t try to multitask when you’re near the grill. Ahem.
Why You’ll Love This (Or, Why I Make It Even When No One’s Around)
I make grilled pineapple salsa when I want to impress but honestly, I also whip it up just for myself (especially when I’m craving something fresh and still want to feel a little fancy—even if it’s just Wednesday). My family goes absolutely bonkers for this because it’s sweet, tangy, and a bit smoky all at once. Plus, it’s actually a great way to use up that half onion lurking in the fridge. Oh, and if you’re the type who likes to stress about chopping everything perfectly, relax—this salsa is super forgiving. I once diced the pineapple into pretty uneven chunks by accident, and nobody noticed except me. (And, maybe the cat. But she can’t talk, so we’re good.)
Here’s What You’ll Need (And What You Can Swap)
- 1 ripe pineapple, peeled, cored, and sliced into rings (I’ve also used pre-cut spears from the shop when I’m in a hurry—no shame)
- 1 medium red bell pepper, diced (if you find a yellow one instead, use it—no one will know except the salsa gods)
- 1/2 small red onion, finely chopped (white onion is fine, too, especially if you, like me, forgot you’d run out of red)
- 1–2 jalapeños, seeds removed and minced (sometimes I toss in a bit of hot sauce instead if I can’t find fresh chiles)
- Juice of 1-2 limes (I’ve used bottled lime juice in a pinch. It’s not quite the same, but needs must…)
- Handful of fresh cilantro, chopped (My grandmother insisted on flat-leaf parsley if cilantro wasn’t handy—honestly, both work fine)
- Salt and pepper, to taste
How I Actually Make It (With a Few Sidetracks Along the Way)
- Preheat your grill—I use a gas grill set to medium-high, but charcoal gives better flavor. Or, if it’s pouring rain, just use a grill pan inside. Don’t overthink it.
- Grill the pineapple until you’ve got those lovely char lines—about 2–3 minutes per side. It should smell caramel-y (this is usually the part where I “accidentally” eat a piece).
- Let the pineapple cool for a bit, then chop it into bite-sized pieces. Don’t worry if it’s sticky, that’s what makes it great.
- Mix it all up—throw the chopped pineapple, bell pepper, onion, jalapeño, cilantro, and lime juice into a big bowl. Season with salt and pepper. This is where I sneak another taste, you know, just to be sure it’s not poisonous (kidding, mostly).
- Chill for at least 15 minutes if you can. But if you’re starving or running late (which, let’s be honest, is me most of the time), just eat it right away. Actually, sometimes I think it tastes better the next day, but that almost never happens in my house.
Stuff I’ve Learned (Usually the Hard Way)
- If you use canned pineapple, it’ll work, but you miss out on that smoky flavor. Honestly, it’s fine in winter, but if the sun’s out, just go for fresh.
- Don’t go overboard on the onion. I love a good onion, but once I added a whole one and, hoo boy, that was a mistake.
- Chop the jalapeño with gloves or at least don’t touch your face afterwards. (Don’t ask.)
Variations That Actually Work (And One That Didn’t)
- I once swapped the pineapple for mango—pretty good, actually, though not as smoky after grilling.
- Swapping cilantro for mint was surprisingly fresh. But parsley feels a bit safer if you’re feeding a crowd.
- I tried tossing in diced avocado once. It tasted good, but the texture went kind of mushy after a while. Wouldn’t do that again unless you’re eating it right away.
- Oh, and I thought roasted corn might be a clever addition—jury’s out. Some loved it, I thought it was a bit much. But hey, experiment!
About the Equipment (Don’t Panic If You Don’t Have Something)
Ideally, a grill is best for that authentic char, but honestly, I’ve done this on a stovetop grill pan or even on a cast iron skillet when I couldn’t be bothered to go outside. Tongs are handy, but a big spatula works too. And if you’ve only got a regular old knife, no fancy chopper thingy, that’s perfectly fine—just go slow and watch your fingers. (Not that I ever, ahem, nicked myself while chatting to my neighbor.)
How to Store It (If You Even Get the Chance)
Toss leftovers in a sealed container and stick it in the fridge—it’ll keep for a day or two, max. But honestly, in my house, it never lasts more than a day! Sometimes it gets a little watery if you let it sit, but I just give it a quick stir and it’s good to go. And occasionally, I drain off a bit of the juice if it’s looking too soupy (or just eat it with a spoon, no judgement).
How I Like to Serve Grilled Pineapple Salsa
We love it with grilled chicken or fish tacos, or just scooped up with tortilla chips. Once, I even put it on top of a burger for a proper feast. There was this one time my cousin insisted on eating it straight out of the bowl with a fork, and honestly, I respect that. Oh, and for summer parties, I like serving it in a hollowed-out pineapple because it looks super fancy, but it’s actually really easy (and makes for a great photo, if you’re into that sort of thing).
Pro Tips I Learned the Hard Way
- Don’t rush grilling the pineapple. I once took it off too early because I was impatient—it was still tasty, but not nearly as sweet or smoky. Actually, I find it works better if you let it get just a bit darker than you think it should.
- Add the lime juice gradually. I dumped it all in once and it was weirdly tangy. Now I just add some, taste, and adjust.
- If you forget the salt, it’ll taste flat. Just a pinch really brings everything out.
FAQ: Real Questions I’ve Heard (And Maybe Asked Myself)
- Can I use canned pineapple? Sure, you can. It’s a bit sweeter and not as smoky, but in a pinch, it works. Just drain it really well.
- Do I have to grill the pineapple? Nope! Raw pineapple salsa is still tasty, but grilling brings out that caramel-y flavor. It’s worth the extra five minutes, promise.
- Is this salsa spicy? Only if you want it to be. Jalapeños can be sneaky—sometimes they’re mild, sometimes they’re little firecrackers. Taste as you go.
- Can I make it ahead? Yes! Actually, I think it tastes even better after a few hours, but if you leave it overnight, the veggies get a bit softer. Not a bad thing, just different.
- What if I hate cilantro? Join the club! Use parsley, or skip it entirely. Life’s too short to eat things you don’t like.
- What do I serve it with? Oh, just about anything. Try it with chicken tacos, or pile it on grilled veggies. Or just chips. Chips are always a safe bet.
Alright, if you’ve made it this far and you’re still reading, I hope you give this a try. And if you end up with pineapple juice all over your counter, hey, you’re in good company. Happy grilling!
Ingredients
- 1 medium pineapple, peeled, cored, and sliced
- 1 small red onion, finely diced
- 1 red bell pepper, finely diced
- 1 jalapeño pepper, seeded and minced
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons fresh lime juice
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
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1Preheat a grill or grill pan to medium-high heat. Brush pineapple slices lightly with olive oil.
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2Grill pineapple slices for 2-3 minutes per side, until grill marks appear and pineapple is caramelized. Remove from grill and let cool slightly.
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3Dice the grilled pineapple into small pieces and place in a large bowl.
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4Add red onion, red bell pepper, jalapeño, and cilantro to the bowl with pineapple.
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5Drizzle with lime juice, add salt and black pepper, and toss everything together until well combined.
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6Serve immediately with tortilla chips or as a topping for grilled meats or tacos.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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