Description
Ripe fresh pineapple has a ton of juices that get even better when cooked on the grill. After just a few minutes of grilling, the fruit’s natural sugars caramelize into the most delicious smoky sweetness.
My favorite way to put grilled pineapple to use is this particular Grilled Pineapple Salsa. You mix it with onion, jalapeño, garlic, lime juice, and Tajín to create a fresh fruit salsa that’s perfectly spicy-sweet.
We love enjoying this pineapple salsa with chips, but it’s an equally awesome add-on for any of your favorite seafood dinners or grilled recipes. Check the blog post, above, for more serving inspiration!
Ingredients
Scale
- ½ whole pineapple, peeled and sliced from the core (lengthwise) into 4 long spears
- ¼ medium red onion, finely diced (approx. ½ cup)
- 2 jalapeño peppers, de-seeded as desired and finely diced
- 2 cloves garlic, finely chopped or grated
- 2 large, juicy limes, juiced (approx. 4-5 tablespoons)
- ¼ cup finely chopped cilantro
- heaping ½ teaspoon kosher salt
- heaping ½ teaspoon chile lime seasoning such as Tajíin
- for serving, as desired: finely chopped cilantro, tortilla chips, etc.
Instructions
- Prepare the grill: Preheat the grill for medium-high direct heat grilling, 450-500 degrees F. Once preheated, clean the cooking surface by firmly brushing a wire brush over the grates. (If you do not have access to an outdoor grill, you can also preheat a grill pan over medium-high heat.)
- Grill the pineapple: Place the pineapple spears on the grill, positioning them perpendicular to the grill grates. Close the lid. Grill 4-5 minutes per side, or until the pineapple is beautifully charred and softened slightly.
- Mix the pineapple salsa: Transfer the grilled pineapple to a cutting board. Carefully dice into ¼-inch cubes. Transfer to a large bowl with all remaining listed ingredients (red onion – Tajín). Gently stir to combine well. Taste and adjust seasoning as desired—depending on the size of your pineapple, you may need a little extra salt or lime juice.
- Serve: Transfer the grilled pineapple salsa to a serving dish. Garnish with additional cilantro and serve immediately with tortilla chips. This salsa is also a wonderful add-on for your favorite tacos, grilled chicken, BBQ salmon, pulled pork, and more. Enjoy!
Notes
Jess’ Tips and Tricks
- Picking the perfect pineapple: A ripe pineapple will have vibrant green leaves and golden-yellow coloring. It should feel firm to the touch and the base should smell sweet and fruity. Here in Minnesota, it’s hard to come by a perfectly ripe pineapple at the store, so I usually look for the most green-yellow pineapple of the bunch and allow it to ripen on my countertop for 2-4 days.
- Pineapple leftovers: This recipe uses half of a whole pineapple, which ends up being about 3 cups chopped once grilled. You can certainly make a double batch to use up the entire fruit—doing so serves 10-12, easily. That’s a lot of salsa! So, I typically save the other half to use in another dish. Fresh pineapple is a key ingredient for my popular Sheet Pan Chicken al Pastor recipe. I also like to freeze it for smoothies. Plenty of options!
Make-Ahead and Storage
- This grilled pineapple salsa is best enjoyed the day it’s mixed up, though leftovers will keep for 2-3 days. Store in an airtight container in the refrigerator and enjoy chilled.