Description
This vibrant and flavorful Grilled Pineapple Salsa combines sweet, smoky pineapple with spicy jalapeños, red onion, and a hint of honey, all brightened with fresh lime juice and cilantro. Perfect as a refreshing condiment or topping for tacos, grilled meats, or chips, this easy-to-make salsa offers a tropical twist to your meals.
Ingredients
Scale
Produce
- 1 pineapple
- 1 red onion, skin removed and halved
- 2 jalapeños
- 2 limes, halved
- 1/4 cup chopped cilantro
Other Ingredients
- 1 tablespoon olive oil
- 1 tablespoon honey
- 1 teaspoon sea salt
Instructions
- Preheat Grill: Heat a grill to medium-high heat, ensuring it reaches the right temperature for grilling the fruits and vegetables to get perfect char marks.
- Prepare Pineapple: Cut the skin off the pineapple and slice it into 1-inch thick rounds, removing the tough outer skin completely for easy grilling.
- Grill Ingredients: Place the pineapple slices, red onion halves, whole jalapeños, and halved limes on the grill surface.
- Grill Both Sides: Grill for 5 minutes on one side, then flip each item and grill for an additional 3 to 5 minutes, until visible char lines form and ingredients soften slightly.
- Cool Grilled Ingredients: Remove all grilled items from the grill and allow them to cool for 2 to 3 minutes to handle comfortably and retain flavor.
- Dice Pineapple: Remove the core from each grilled pineapple slice and discard it. Dice the pineapple into small pieces and place in a large mixing bowl.
- Dice Onion: Dice the grilled red onion halves and add them to the bowl with the pineapple.
- Prepare Jalapeños: Slice the grilled jalapeños in half, remove seeds for less heat, dice the flesh finely, and add to the bowl.
- Add Lime Juice: Squeeze the juice from the grilled limes into the bowl, ensuring you capture all the smoky citrus flavor.
- Mix Salsa: Add chopped cilantro, olive oil, honey, and sea salt to the bowl. Stir thoroughly to combine all ingredients, balancing sweetness, heat, and acidity.
Notes
- Adjust the number of jalapeños or remove seeds completely for milder salsa.
- Honey can be substituted with agave or maple syrup for a different sweetener.
- Use fresh, ripe pineapple for the best natural sweetness.
- This salsa pairs excellently with grilled chicken, fish tacos, or as a topping for nachos.
- Can be stored in an airtight container in the refrigerator for up to 3 days.
