Fire up the grill! Sweet and smoky with a touch of spice, this grilled pineapple salsa is a vibrant summer snack with chips and an excellent topping for tacos, grilled meats, and seafood.
The first time I tried grilled pineapple, I was sold. The contrast of juicy, caramelized fruit and the faint char from the grill felt elegant and refreshingly bright on a warm evening. Grilled pineapple has earned a place in our summer rotation — not only for desserts but also as a savory complement. This grilled pineapple salsa is a perfect example of how to pair sweet, smoky fruit with savory elements for a memorable side or topping.
How to Grill Pineapple
Grilling pineapple is fast and forgiving: it only takes a few minutes per side to develop caramelization and grill marks. For this salsa, I prefer to brush the pineapple lightly with olive oil so the fruit chars and softens without sticking or burning. If you’re preparing pineapple for a dessert, brushing with butter and sprinkling a little sugar is an option, but olive oil works best for a savory salsa.
A nonstick grill mat is handy when grilling fruit and vegetables because it prevents sticking while still producing attractive grill marks. If you grill directly on the grates, be sure they’re well-oiled before placing the pineapple down. Watch the slices carefully—the natural sugars can go from caramelized to burnt quickly. The ideal texture is lightly charred and tender around the edges, with a slightly crisp center.
Both cored pineapple rings and wedges work on the grill; rings often cook a touch more evenly.
How to Slice a Pineapple
Buy pre-sliced rings from the store if you prefer convenience, or slice a whole pineapple at home. It’s straightforward:
- Cut off the green crown with a sharp knife.
- Trim a half-inch slice from the bottom so the pineapple stands flat.
- Stand the pineapple upright and slice off the skin, following the curve of the fruit from top to bottom.
- Remove any remaining “eyes” with the tip of the knife.
- Slice the pineapple to your desired thickness.
- Remove the core from each slice with a small round cutter or a knife.
If you like kitchen gadgets, pineapple corer/slicers can speed the process, but they’re optional.
Turning Grilled Pineapple into a Vibrant Pineapple Salsa
To transform grilled pineapple into a lively salsa, dice the charred fruit and combine it with grilled red bell pepper, a grilled jalapeño, red onion, cilantro, and a bright lime-based dressing. Grilling the lime halves briefly before squeezing them adds a subtle smoky note that complements the fruit and peppers.
I leave the red onion raw in this salsa to provide a crisp contrast to the grilled ingredients. A simple dressing of extra-virgin olive oil, a touch of honey, and ground cumin ties everything together, balancing sweet and savory flavors. The result is a colorful, flavorful pineapple salsa that’s equally at home with chips or as a topping for proteins.
What Goes with Pineapple Salsa?
This grilled pineapple salsa is fantastic with lightly salted tortilla chips—blue corn chips make a pretty and tasty pairing. It’s a breezy choice for backyard gatherings, poolside snacking, or pairing with a cold drink.
Beyond chips, grilled pineapple salsa is an excellent accompaniment to grilled meats and seafood. Try it over pork chops, sliced pork tenderloin, grilled chicken breasts, or white fish like cod or halibut. It’s also a delightful finishing touch on tacos, especially carnitas or grilled fish tacos.
More Recipes for the Grill
- Grilled Guacamole
- Bacon Bourbon BBQ Sauce
- Grilled Meatball Subs
- Grilled Shrimp Scampi
- Honey Mustard Grilled Pork Chops
Cheers to grilling season!
Grilled Pineapple Salsa Recipe
By: Amanda Biddle
This sweet, smoky pineapple salsa is a refreshing summer snack or condiment. It can be prepared a day ahead and stored, covered, in the refrigerator. We enjoy this salsa best at room temperature. Makes about 3 cups salsa.
Prep Time: 1 hour 10 minutes (includes rest time)
Cook Time: 20 minutes
Total Time: 1 hour 30 minutes
Servings: 24 (2 tablespoons salsa per serving)
Ingredients
- 1 large pineapple, peeled, cored, and cut into 1/2-inch thick slices
- 1 red bell pepper, halved lengthwise, seeds removed
- 1 jalapeño pepper
- 1 lime, halved
- 1 tablespoon extra-virgin olive oil, plus extra for grilling
- 1 teaspoon honey
- 1/2 to 3/4 teaspoon ground cumin, to taste
- 1/2 cup chopped red onion
- 1 tablespoon chopped cilantro
- Kosher salt and freshly ground black pepper, to taste
- Tortilla chips, for serving
Instructions
- Heat the grill to medium-high. Oil the grates or line the grill with a nonstick grilling mat.
- Lightly brush pineapple slices, bell pepper halves, and the cut side of the lime halves with olive oil. Season with a few pinches of kosher salt and freshly ground black pepper.
- Grill until grill marks appear and the produce begins to soften: place limes cut side down for 3–4 minutes, peppers 3–4 minutes per side, and pineapple 5–8 minutes per side (watch the pineapple closely so it doesn’t burn). Remove from the grill and let cool until easy to handle.
- Slice the grilled jalapeño in half lengthwise and remove seeds if you prefer a milder salsa. Chop the grilled pineapple and peppers into bite-sized pieces—there should be about 2 cups of pineapple and 1/2 to 3/4 cup of red pepper.
- In a medium bowl, whisk 1 tablespoon extra-virgin olive oil with 1/2 tablespoon grilled lime juice, honey, 1/2 teaspoon ground cumin, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground pepper. Add the pineapple, peppers, red onion, and cilantro, tossing to combine. Adjust salt, pepper, and cumin to taste.
- Cover and let the salsa rest about an hour to allow the flavors to meld. Stir before serving.
Notes
The total time includes an hour-long rest so the flavors develop. Hands-on cooking time is only about 30 minutes.
Nutrition Estimate (per serving)
Calories: 27 kcal | Carbohydrates: 5 g | Potassium: 54 mg | Sugar: 4 g | Vitamin A: 185 IU | Vitamin C: 25.8 mg | Calcium: 6 mg | Iron: 0.2 mg
Nutrition information is an estimate and should be used as a guideline only.
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Originally published May 28, 2016. Post last updated April 30, 2018 with photos and additional commentary.