Grilled Pineapple Salsa

Grilled Pineapple Salsa

Yes, visit this site another grilled salsa recipe. You have a problem with that? I didn’t think so…

Last week, buy my dad and I planned out dinner for some guests. We wanted something nice, but not too complicated – tt was a weeknight, after all. In the end we settled on grilled salmon because it’s kind of fancy, healthy and easy to make. My favorite salmon marinade is really simple – 2 parts olive oil, 1 part soy sauce and 1 part Dijon mustard. Just mix it up, pour it over your salmon and let it sit for as long as you’d like. Toss everything onto the grill (on some foil) or under the broiler for 15 minutes. It’s always delicious.

This time, we wanted to top it off with something a little more festive and I decided on grilled pineapple salsa. I charred some pineapple pieces on the grill, then tossed them with red onion, jalapeno peppers, cilantro and lime juice. The grilled pineapple was caramelized and sweet with a little of that BBQ char flavor, the onions and lime juice countered the sugar with some bite and the jalapenos added just the right amount of heat.

I loved the salsa on salmon, but also can’t wait to try it on grilled pork tenderloins, chicken and pretty much anything else. My dad tells me it’s one of the best things I’ve ever made for him. We ate the leftovers with some whole grain tortillas and it was pretty darn good that way too. I’d also recommend you pair it with your favorite Summer Ale :)

Grilled Pineapple Salsa
Store the salsa in the fridge for up to 5 days. If you don’t plan on eating it immediately, I would leave the cilantro out and just stir it in right before you’re ready to serve. Otherwise, it will wilt in the fridge.

1 large pineapple, cored, skin and stems removed – cut into 4 or 5 very large pieces
1/3 of a large red onion, finely diced
1 small jalapeno pepper, seeded and minced
juice of 2 small limes
1/2 cup chopped cilantro leaves
1 tsp. salt

Preheat your grill to medium high. When it’s hot, place the pineapple pieces directly on the rack. Close the lid and cook for about 5 minutes on each side. You want the pineapple to caramelize and get grill lines, but it should not get mushy or too burnt.

When your pineapple is done, remove from heat and let cool completely. Dice the pineapple into small pieces, then toss with the remaining ingredients and eat immediately or chill in a sealed container until you’re ready to eat.

Makes about 2 cups salsa.


  1. This looks great! You say it’s good with chips too? Not too chunky? I want to make it to bring to a bbq and serve with chips since I’m not in charge of the main dish. Thanks for the recipe!

  2. amanda – Thanks! The salsa was a little chunky for chips, but it’s because I diced the pieces too big. If you dice them a into smaller pieces, it will work great.

    Also – that “bowl” is TINY. I usually use it for olive pits.

  3. This looks good, and perfect for topping on meats, such as fish! I would love to serve this alongside some coconut rice and a piece of seared ahi tuna!

  4. Hi Mel – I posted about your salted-chocolate-covered grahams today on my blog – I loved them SO much…not so much the 3 lbs. I was up this morning! I referred my readers to you to get the recipe – thanks so much for sharing! xo, Nan

  5. This sounds fantastic. Off to buy pineapple. . .

  6. Nope, I don’t have any problems with another salsa recipe. Particularly one that sounds so tasty.

  7. *stepho* says:

    Though I didn’t try the salsa recipe, I followed your tips for marinating and preparing salmon. I made it for my boyfriend last night, and he LOVED it! He tends to like food that’s not fussy, with few ingredients, so the main ingredient is the star of the show. I added a little freshly ground black pepper over the salmon before broiling, and he couldn’t stop raving about it! Thanks!

  8. THIS SALSA IS GOOD! I diced my ingredients up much finer and tweaked it like this:

    Same amount of pineapple
    Half a red onion
    1 small red pepper, diced fine
    Half a bunch of cilantro chopped fine
    1 tbs salt

    Its delicious to roast the red pepper just like you did with the pineapple.

  9. I made the salmon and salsa for myself and two of my classmates…we loved it. A definite keeper recipe. (used only one lime though)

  10. Pingback: Everyday Southwest » It’s Spring! Time for Pineapple Salsa!

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