When the grill is already fired up, why not take advantage and grill some pineapple for a delicious salsa? It’s a simple yet genius move that adds a tropical flavor to your grilled food but also makes the most of your grill’s heat.

This grilled pineapple salsa is made by using fresh pineapple, red bell peppers, red onions, Habanero pepper, cilantro, and lime juice. This salsa is a perfect blend of sweet, smoky, and tangy flavors, making it a versatile accompaniment to various dishes or a standalone snack.

You can serve this Healthy Grilled Pineapple Salsa as an appetizer when you are hosting a summer party, or use it on the top of your favorite dish, especially tacos!

It’s a special recipe for Salsa. But what makes this salsa special is that we’re going to grill the pineapple first! Grilling makes the pineapple extra sweet and gives it a nice smoky flavor. It’s like bringing a little piece of the BBQ to your salsa!

You can try our more grilled recipes like 15 Grilled Chicken Wrap Recipes That Steal the Show, 15 Secret Mexican Grilled Chicken Recipes You Need To Know.

WHAT IS SALSA?

Salsa is a delicious and versatile condiment that originated in Latin America, particularly in countries like Mexico. It’s typically made with a mixture of chopped fruits and vegetables, such as tomatoes, onions, and peppers, along with herbs and spices like cilantro, lime juice, and chili peppers.

Salsa can vary in texture and flavor, ranging from chunky to smooth and from mild to spicy, depending on the ingredients used and personal preferences. It’s commonly used as a dip for tortilla chips or as a topping for tacos, quesadillas, grilled meats, and other dishes.

Salsa adds a burst of freshness and flavor to meals and is loved by many for its vibrant taste and versatility.

INGREDIENTS YOU WILL NEED

1. Ripe Pineapple: You will need 1 medium ripe pineapple that adds sweetness and tropical flavor to the salsa.
2. Red bell pepper: You will need 1 red bell pepper to provide color and crunch to the salsa.
3. Red onion: You will need ½ red onion that adds a mild onion flavor and a pop of color.
4. Habanero pepper: You will need 1 habanero to give the salsa a spicy kick.
5. Fresh cilantro: You will need ¼ cup fresh cilantro to add a fresh and herbaceous flavor.
6. Lime Juice: You will need the juice of one line to add tanginess to the flavors.
7. Salt and pepper to taste: You will need salt and pepper to enhance the flavors and balance the sweetness of the pineapple.

SIMPLE STEPS TO MAKE GRILLED PINEAPPLE HABANERO SALSA

Step 1: Preheat the Grill

You can use any grill like charcoal, gas, or pellet grill to grill the pineapples. If the grill is already hot, toss on some pineapple slices for a few minutes until they’re caramelized and charred, ready to be transformed into a mouthwatering salsa.

If the grill is not fired up before, you’ll need to preheat your grill. This step ensures that the grill is nice and hot when you’re ready to cook.

Turn on your grill and set it to medium-high heat, which is usually around 400°F/200°C. Give it some time to heat up while you prepare the pineapple.

Step 2: Grill the Pineapple

• Now it’s time to grill the pineapple! Start by slicing the pineapple into rings or spears, whichever you prefer. Make sure to remove the tough core if you haven’t already.
• Once the grill is hot, carefully place the pineapple slices directly onto the grill grates. You should hear a satisfying sizzle when they hit the heat.
• Let the pineapple cook for about 3-4 minutes on each side. You’ll know it’s ready to flip when you see those beautiful grill marks forming and the edges start to caramelize.

Step 3: Chop and Mix

• After grilling, remove the pineapple from the grill and let it cool for a bit. You want it to be cool enough to handle comfortably.
• Once cooled, chop the grilled pineapple into small, bite-sized pieces. Transfer them to a large mixing bowl.
• Now, it’s time to add the other ingredients. Dice the red bell pepper and finely chop the red onion. Seed and mince the Habanero pepper for a bit of heat. Chop up the fresh cilantro for that burst of flavor.
• Add all the chopped veggies and herbs to the bowl with the grilled pineapple. Squeeze the juice of one lime over the mixture.
• Sprinkle in some salt and pepper to taste.

Step 4: Combine and Chill

• Gently toss all the ingredients together until everything is well mixed. Be careful not to mash up the pineapple too much – you want to keep those delicious chunks intact.
• Taste the Grilled Pineapple Salsa and adjust the seasoning if necessary. Feel free to add more lime juice, salt, or pepper to suit your taste preferences.
• Once everything is combined and seasoned to perfection, cover the bowl with plastic wrap or a lid and pop it in the refrigerator.
• Let the Grilled Pineapple Salsa chill for at least 30 minutes before serving. This allows the flavors to mingle and develop, making the salsa even more delicious.

HOW TO SELECT A PERFECT PINEAPPLE

• Check the Color and Texture: Look for a pineapple with vibrant green leaves and a golden-yellow skin. The color should be consistent throughout, without any dark spots or bruises. Avoid pineapples with brown or mushy patches, as they may be overripe.
• Give it a Sniff: Take a whiff of the base of the pineapple. A ripe pineapple should have a sweet, fragrant aroma at the stem end. If it smells fermented or sour, it may be overripe. The scent should be pleasantly tropical, indicating that the fruit is ripe and flavorful.
• Feel the Firmness: Give the pineapple a gentle squeeze. It should yield slightly to pressure but still feel firm and heavy for its size. Avoid pineapples that are too soft or mushy, as they may be overripe and have a mushy texture.

TEMPERATURE INSTRUCTIONS

These simple temperature instructions will help you achieve perfectly grilled pineapple for your delicious Grilled Pineapple Salsa.

To grill the pineapple for your salsa, preheat your grill to a medium-high temperature of about 400°F/200°C.

Ensure clean grates for even heat distribution and monitor the temperature throughout grilling, adjusting as needed. Grill the pineapple slices for approximately 3-4 minutes per side, aiming for caramelization without charring. Flip halfway through cooking to ensure even browning.

HELPFUL TIPS

• Clean the grill grates before cooking to prevent sticking and ensure even cooking.
• Cut the pineapple into evenly sized slices or spears to ensure uniform cooking. This helps prevent some pieces from becoming overcooked while others are still underdone.
• Keep a close eye on the pineapple while grilling to prevent overcooking.
• Squeeze fresh lime or lemon juice over the grilled pineapple slices before chopping them for the salsa.
• Taste the Grilled Pineapple Salsa before serving and adjust the seasoning as needed. You can add more lime juice, salt, or even a pinch of sugar to balance the flavors.
• Allow the Grilled Pineapple Salsa to chill in the refrigerator for at least 30 minutes before serving.

STORAGE & REHEATING:

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Before serving, allow the Grilled Pineapple Salsa to come to room temperature or gently reheat it in the microwave for a few seconds to take the chill off.

VARIATIONS

1. Mango Madness: You can add diced mango to the Grilled Pineapple Salsa for an extra burst of tropical sweetness. Mango pairs perfectly with grilled pineapple and adds a vibrant color to the salsa.
2. Spicy Kick: For those who love heat, leave some of the seeds in the habanero pepper or add a dash of hot sauce to the salsa. You can also incorporate diced habanero or serrano peppers for an even spicier kick.
3. Herb Infusion: Experiment with different herbs to elevate the flavor profile of your salsa. Try adding chopped mint or basil for a refreshing twist, or swap out cilantro for parsley for a milder herb flavor.
4. Citrus Zest: Enhance the citrusy notes of the Grilled Pineapple Salsa by adding grated lime or orange zest. The zest adds a bright, aromatic flavor that complements the sweetness of the grilled pineapple.

WHAT MEALS TO SERVE WITH GRILLED PINEAPPLE SALSA

Grilled Pineapple Salsa is incredibly versatile and pairs well with a variety of dishes.

• Grilled Chicken or Fish: Top grilled chicken breasts or fish fillets with a generous spoonful of Grilled Pineapple Salsa for a burst of tropical flavor.
• Tacos and Quesadillas: Use the salsa as a topping for tacos or quesadillas to add a refreshing twist.
• Burgers and Sandwiches: Spread Grilled Pineapple Salsa on top of burgers or sandwiches for a unique and flavorful condiment.
• Grilled Pork or Shrimp Skewers: Serve grilled pork or shrimp skewers alongside a bowl of Grilled Pineapple Salsa for a tropical-inspired meal.

FREQUENTLY ASKED QUESTIONS

Can I use canned pineapple instead of fresh for this salsa?

While fresh pineapple is preferred for grilling due to its texture and flavor, you can use canned pineapple in a pinch. Just make sure to drain it well before grilling or using in the salsa.

How long can I store leftover Grilled Pineapple Salsa?

Leftover salsa can be stored in an airtight container in the refrigerator for up to 3 days. Make sure to give it a good stir before serving, as the juices may separate during storage.

Can I make this salsa ahead of time for a party or gathering?

Yes! The flavors of the salsa meld together even better if you allow it to chill in the refrigerator for a few hours before serving. Simply prepare the salsa as directed, cover, and refrigerate until ready to use.

Is it necessary to grill the pineapple, or can I use raw pineapple instead?

Grilling the pineapple adds a depth of flavor and caramelization that enhances the overall taste of the salsa.

However, if you’re short on time or don’t have access to a grill, you can use raw pineapple instead. Just keep in mind that the flavor and texture will be slightly different.

How spicy is this salsa?

The heat level of the salsa can be adjusted to your preference by adding more or less jalapeño pepper. If you prefer milder salsa, remove the seeds and membrane from the habanero before mincing. Taste as you go and adjust accordingly.

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