Smoky Grilled Pineapple Salsa

Tropical tang meets smoky sweetness in this mouthwatering Grilled Pineapple Salsa recipe. Grilling fruit maximizes flavour and elevates this already delicious fresh fruit salsa to another level. Full of fresh ingredients, this easy pineapple salsa is the perfect topping for shrimp or fish tacos and makes an excellent snack on tortilla chips.

Nothing screams summer more than a fresh fruit salsa! Okay, maybe a margarita or bowl of Blueberry Cream Cheese Ice Cream also fits into the extreme summer theme. However, when I’m craving fresh, the sweet sour and spicy flavour combination of a fresh fruit salsa satisfies every time.

Grilled Pineapple Salsa

Something magical happens when fresh fruit meets an open flame. The intense heat causes the fruit juices to evaporate, leaving behind intense fruit flavour. At the same time, the heat caramelizes fruit sugars creating a deep warm caramel, sometimes smoky flavour.

If you love fresh pineapple salsa, you’ll love Grilled Pineapple Salsa. It might take a few more minutes to prepare but the extra effort is worth it! I highly suggest you make a double batch because this salsa disappears quickly.

It all begins with a perfectly ripe pineapple grilled to perfection. Add in ‘the usual’ salsa ingredients like diced jalapeños, fresh cilantro, red bell peppers, red onions, and fresh lime juice then season it all with Tajine seasoning.

Tajine and pineapple (or mango) are a perfect food combination, like peanut butter and jelly or ham and cheese. The tangy kick of lime and chili peppers with salt in this popular seasoning highlights the sweet-sour flavour of any grilled fruit.

This fresh and tasty fruit salsa makes an excellent topping for grilled chicken or pork, grilled or baked fish, and it is amazing on Grilled Fish Tacos. However, you’ll love scooping it up with tortilla chips as an easy appetizer.

How to Choose a Ripe Pineapple

Sometimes finding a sweet and juicy perfectly ripe fresh pineapple is like finding a needle in a haystack. There’s nothing worse than slicing into an under ripe, dry, and flavourless piece of fruit. Unless, of course, it is over ripe and inedible.

It’s taken me a few years (and a few disappointments) to figure out how to pick a perfect pineapple (almost) every time. Here are a few ‘golden rules’ to follow when pineapple shopping.

1. Fragrance – Don’t be shy about sniffing fruit in the produce area. If it doesn’t smell sweet and fruity, leave it there. However, if the aroma is too strong or smells fermented, the pineapple is overripe.
2. Appearance – As a pineapple ripens, it turns golden yellow from the base upward. A little green is okay, but if the whole pineapple is green, it is not ripe. If the base is turning brown or if there are brown bruises, do not buy it.
3. Weight – As with any fruit, the heavier it is, the more juice it contains. Try to select a pineapple that seems heavy for its size.
4. Texture – A ripe pineapple will have a slight give when given a gentle squeeze. If it is too hard, it is not ripe. Watch for overly soft fruit or fruit with soft spots/bruising.
5. Leaves – Pineapple leaves should be green and full, not brown and dry. Test for ripeness by pulling a leaf from the middle of the crown. If it comes off easily, the pineapple is ready to eat!

Ingredients for Grilled Pineapple Salsa

Grilled Pineapple Salsa is one of our favourite summertime appetizer recipes because it is incredibly delicious and versatile. Any sweet/sour fruit that can be grilled is perfect in this recipe. In fact, I prefer fruit salsa to fresh tomato salsa.

• Pineapple
• Red Bell Pepper
• Red Onion
• Jalapeño Pepper
• Cilantro
• Lime
• Tajin
• Salt
• Black Pepper

Most of these salsa ingredients are straightforward. However, if you are new to making fruit salsas, I suggest using grilled peaches, grilled mangos, fresh strawberries, or a combination of seedless grape varieties in place of the pineapple.

If you find the red onion is quite strong, soak the diced onion in cold water for ten minutes then drain it well before mixing into the salsa.

For a spicier salsa, replace jalapeños with finely diced Thai chili peppers, Habanero peppers, or Serrano peppers. For less heat, leave out the jalapeños and add extra Tajin seasoning to your liking.

Season salsa with 1/4 to 1/8 teaspoon kosher salt (to your liking) and freshly ground black pepper.

How to Make Grilled Pineapple Salsa

Grill the Pineapple

To grill the Pineapple, preheat barbecue grill to high heat (aim for 400-425 F). While the grill is heating, core and cut the pineapple into ½ inch thick spears. When the grill reaches 400 F, generously oil the grates with canola oil then place the spears on the grill grates.

Grill pineapple with the lid closed for 4 minutes per side, flipping halfway through, until both sides have nice grill marks. Remove hot pineapple from the grill and allow it to cool down for 5 minutes.

Prepare the Salsa

While the pineapple is cooling, use a sharp knife to finely chop the bell pepper, onion, jalapeño, and cilantro. Place them in a large bowl.

Next, dice the grilled pineapple into small pieces then add it to the bowl along with lime juice, cilantro, tajin, salt, and pepper.

Toss salsa ingredients to combine, cover, and refrigerate for at least 1 hour or up to 1 day before serving.

Recipe Tips and Tricks

Wait for the grill to fully heat to 400 F before placing pineapple on the grill to prevent sticking.

Oil grill grates with canola oil right before placing the pineapple on to prevent sticking.

Adjust the heat level by leaving in some jalapeño seeds in or adding a pinch of cayenne pepper.

Change up the fruit using your favourite sweet/sour fruit. Mangos, peaches, grapes, and even blueberries make delicious fruit salsa.

Need even more heat? Increase the spice level of this medium heat salsa by replacing diced jalapeños with finely diced Thai chili peppers, Habanero peppers, or Serrano peppers.

Serving Suggestions and Leftovers

Store leftover Grilled Pineapple Salsa in the fridge for up to 4 days. It develops more flavour as time passes.

Serve cold or at room temperature with tortilla chips, on fish tacos, grilled fish or chicken, or on top of a teriyaki burger.

Hi! I’m Bernice Hill, the recipe developer, photographer, and writer here at Dish ‘n’ the Kitchen. It is my pleasure to share easy to follow recipes that are delicious, nutritious, and approachable for the whole family.