Sweet and Spicy Pineapple Salsa
This Grilled Pineapple Salsa offers a perfect balance of smoky sweetness and zesty spice. Ready in just 30 minutes of hands-on prep, it’s a fiber-rich, low-calorie snack or condiment, ideal for pairing with tortilla chips, tacos, or grilled proteins. Flavors meld beautifully when prepared ahead, making it an easy, crowd-pleasing addition to any meal.
Equipment
- Grill or grill pan
- Grilling mat or olive oil for grates
- Medium mixing bowl
- Whisk
- Knife and cutting board
- Measuring Spoons and Cups
Ingredients
- 1 large pineapple peeled, cored, and sliced ½ inch thick
- 1 red bell pepper halved and seeded
- 1 jalapeño pepper
- 1 lime halved
- 1 tablespoon extra-virgin olive oil plus extra for grilling
- 1 teaspoon honey
- ½ to ¾ teaspoon ground cumin to taste
- ½ cup chopped red onion
- 1 tablespoon chopped fresh cilantro
- Kosher salt to taste
- Freshly ground black pepper to taste
- Tortilla chips for serving
Instructions
- Prepare the Grill and Ingredients: Begin by preheating your grill to a medium-high temperature. Ensure the grates are clean, and lightly oil them or place a nonstick grilling mat to prevent sticking. While the grill heats, prepare your pineapple by peeling, coring, and cutting it into ½-inch thick slices. Halve the red bell pepper and remove seeds, and slice the jalapeño lengthwise. Cut the lime in half, keeping it ready for grilling.
- Oil and Season the Produce: Brush the pineapple slices, bell pepper halves, and cut side of the lime generously with olive oil. Sprinkle lightly with kosher salt and freshly ground black pepper for balanced seasoning. This step not only enhances flavor but also helps achieve those signature smoky grill marks while preventing sticking.
- Grill the Lime Halves: Place the lime halves cut side down on the preheated grill. Grill for approximately 3-4 minutes until caramelization begins and light grill marks appear. Keep a close eye to ensure they do not burn, as the natural sugars in the lime can char quickly. The grilled lime juice will add a subtle smoky depth to your salsa dressing.
- Grill the Red Bell Peppers: Next, place the halved red bell peppers on the grill, skin side down first. Cook for about 3-4 minutes per side, until the skins are slightly charred and the flesh softens. Grilling enhances the pepper’s natural sweetness and creates a smoky undertone that balances perfectly with the pineapple.
- Grill the Pineapple Slices: Place the pineapple slices on the grill and cook for 5-8 minutes per side, watching carefully to avoid burning. You want them nicely caramelized with grill marks but still juicy and tender. The grilling process intensifies the pineapple’s natural sweetness and adds a subtle smokiness, forming the flavorful base of the salsa.
- Cool the Grilled Ingredients: Once all items are grilled, transfer the pineapple, peppers, and lime to a plate and allow them to cool until easy to handle. Cooling prevents overcooking during chopping and keeps the final salsa texture fresh and crisp.
- Chop the Pineapple and Peppers: Slice the grilled jalapeño in half lengthwise and remove seeds if you prefer a milder salsa (leave seeds in for extra heat). Chop the pineapple and red bell pepper into small, bite-sized pieces. You should aim for approximately 2 cups of pineapple and ½ to ¾ cup of red pepper. This ensures every spoonful has a balanced mix of flavors.
- Prepare the Dressing: In a medium mixing bowl, whisk together 1 tablespoon of extra-virgin olive oil, ½ tablespoon of the freshly squeezed grilled lime juice, 1 teaspoon honey, ½ teaspoon ground cumin, ½ teaspoon kosher salt, and ¼ teaspoon freshly ground black pepper. Taste and adjust seasoning as needed. The dressing should be lightly tangy, slightly sweet, and aromatic with cumin’s subtle warmth.
- Combine Salsa Ingredients: Add the chopped pineapple, grilled bell peppers, red onion, and fresh cilantro to the bowl with the dressing. Gently toss until every piece is evenly coated. Stirring thoroughly ensures the flavors meld together while maintaining a vibrant, chunky texture.
- Let Flavors Meld: Cover the bowl with plastic wrap or a lid and let the salsa rest for about an hour at room temperature. This resting period allows the smoky, sweet, and tangy flavors to blend beautifully. Give the salsa a final stir before serving.
- Serve and Enjoy: Transfer your grilled pineapple salsa to a serving bowl and pair it with tortilla chips, tacos, grilled meats, or fish. This refreshing, fiber-rich salsa can also be stored in the refrigerator for up to 2-3 days, making it a convenient make-ahead option for summer gatherings or quick snacks.
Notes
- Use a ripe pineapple for maximum sweetness; underripe fruit can taste tart and affect the overall balance.
- Adjust the jalapeño heat according to your preference—remove seeds for mild, leave some for a spicier kick.
- Grilling the lime adds a subtle smokiness that enhances the dressing—don’t skip this step.
- Toss the salsa gently to keep pineapple and pepper pieces intact; overmixing can create a mushy texture.
- Let the salsa rest for at least an hour to allow the smoky and sweet flavors to fully meld.
