Fire up the grill, it’s time for grilled pineapple salsa! Sweet pineapple, with a hint of smokiness, and a touch of spice, this recipe is perfect for any backyard picnic, served with chips, or on the side of grilled chicken.
TIPS FOR THE BEST GRILLED PINEAPPLE:
- Brush the grill grates and sides of pineapple will olive oil before adding pineapple to the grill.
- Pineapple grills quickly, so don’t get too deep into conversation or that margarita! It’s “grilled” pineapple salsa, not “burnt” pineapple salsa 🙂
- Make sure the pineapple slices are evenly cut, otherwise some may overcook and become
- Need an extra kick of flavor? Toss some garlic cloves in oil, place in a foil pocket, and throw on the grill with the pineapple to add to the salsa.
HOW TO SLICE A PINEAPPLE
Need the shortcut? Ditch the pineapple boat, and purchase the pre-sliced pineapple rings in the fresh produce aisle at the grocery store.
Wanting to make your own pineapple boat? Follow these simple steps:
- Split the pineapple lengthwise, starting at the top of the crown of the pineapple (no need to cut the crown in half, just start on the other side of it so that one half will be a bit larger than the other.
- Take the small half and cut off the green skin off the pineapple.
- Slice the peeled pineapple into 1/4-1/2″ slices and set aside.
- Take a sharp knife cut into the halved pineapple about 3/4″ from the edge. Cut along the entire pineapple’s circumference.
- With a spoon, scoop out the center along the cut edge and set aside.
- Cover pineapple boat with plastic wrap and store in fridge while preparing the other ingredients.
HOW TO SERVE GRILLED PINEAPPLE SALSA?
The pineapple boat is just scratching the surface when it comes to serving this salsa. This salsa is the perfect garnish for grilled meat and seafood; pork chops, halibut, carne asada tacos, the list goes on! Our favorite? Try it on your grilled chicken or salmon! It’s also a crowd-pleaser for entertaining happy hour with a pitcher of fresh margaritas.
MORE RECIPES FOR THIS SUMMER:
- BLUE CHEESE CHICKEN BURGERS
- CHICKEN AND QUINOA STUFFED PEPPERS
- CAPRESE SALAD SKEWERS
- CREAMY MEXICAN STREET CORN SALAD
- LOADED BROCCOLI SALAD
Grilled Pineapple Salsa
Ingredients
- 1 pineapple diced
- 1 green bell pepper diced
- 1/2 red onion diced
- 4 tomatoes diced
- 1/4 cup corn rinsed and drained
- 3 garlic cloves diced
- 1 jalapeno sliced
- 1/4 cup cilantro chopped
- 1/2 lime squeezed
- 2 tsp honey
- 1/2 tsp cumin powder
- 1 tsp chili powder
- 2 tsp garlic salt
Instructions
- Set the grill to pre-heat.
- Prepare the pineapple. Peel, core, and slice pineapple into 1/2" slices. To make a pineapple boat, see instructions below.
- Brush oil on grates of grill and each side of pineapple slices.
- Grill on low-medium heat 7 minutes, flip, and grill for an additional 7 minutes or until a nice char is achieved and pineapple begins to caramelize.
- Once grilled, leave aside to cool completely.
- While pineapple is cooling, prepare the rest of the salsa ingredients.
- Add pineapple, peppers, tomatoes, red onion, corn, garlic, jalapeno and cilantro to a medium bowl.
- Whisk together lime juice, honey, chili, cumin and garlic salt.
- Pour dressing over chopped ingredients and toss well.
- Cover and refrigerate 2 hours to chill.
- Serve on side of grilled meat, salmon, or add to pineapple boat or bowl and serve with chips. Enjoy!
Pineapple Boat
- Split the pineapple lengthwise, starting at the top of the crown of the pineapple (no need to cut the crown in half, just start on the other side of it so that one half will be a bit larger than the other.
- Take the small half and cut off the green skin off the pineapple.
- Slice the peeled pineapple into 1/4-1/2" slices and set aside.
- Take a sharp knife cut into the halved pineapple about 3/4" from the edge. Cut along the entire pineapple's circumference.
- With a spoon, scoop out the center along the cut edge and set aside.
- Cover pineapple boat with plastic wrap and store in fridge while preparing the other ingredients.
