You will love this grilled pineapple salsa made with a little red chili, aromatic coriander and lime juice. It’s caramelised sweet, zesty and tangy and goes well with meat, seafood or plant-based protein. Enjoy it as a condiment in tacos, burrito bowls, or any other Tex-Mex recipes. This recipe is gluten-free, vegan, paleo, Whole30 friendly. Don’t forget to comment and rate this recipe if you make it!
I love using fruit and berries in savoury recipes. Their acidity and sweetness enhance a simple piece of grilled fish or chicken, cut through the richness of pulled pork and balance out the saltiness of something like goat’s cheese.
Pineapple is a perfect example – it pairs extremely well with pork, chicken, fish and prawns. And although some people are not as keen on cooked pineapple as fresh, let me assure you that my grilled pineapple salsa might just be the thing that changes their mind.
How To Make Grilled Pineapple Salsa
When I started getting into Mexican cooking at home, I learnt that many recipes use charred or grilled vegetables and fruit. Charring or grilling a piece of fruit or vegetable adds smokiness and often enhances the flavour of the ingredient and in the case of fruit, it adds some caramelisation to the game.
This charred pineapple salsa is made with sweet red onion, chilli and coriander (or cilantro) and lime juice. It has a little crunch and freshness but is sweeter and more complex because of the caramelisation of the pineapple when it’s grilled, which you can do in a frying pan, BBQ grill or the Mexican comal (flat cast-iron pan).
Choose ripe and juicy fresh pineapple as it will give you the best flavour and aroma. If you’re not a fan of coriander, fresh basil works well here or you can go without.
This salsa can be served with a piece of grilled chicken, fish or prawns, as a condiment in tacos, and I love it over beef burgers. It has a Mexican feel to it but you can easily play around with herbs and turn it into something more Italian or Asian-inspired. It should last for a few days in the fridge.
Try Pineapple Salad With:Print
This zesty, tangy and sweet grilled pineapple salsa will add a touch of magic to any taco, burrito or any other Mexican-inspired dish. It goes well with meat, fish and plant-based protein.
- 1/2 ripe pineapple, peeled and cut into quarter slices (see pic above)
- 1 teaspoon coconut oil or olive oil
- 1/2 red onion, finely diced
- 1/2 long red chilli, deseeded and finely diced (serrano for spicier and jalapeno for milder)
- 1/2 teaspoon coriander seed powder
- 1/3 teaspoon cumin powder
- 1/3 teaspoon garlic powder (or 1/2 clove garlic grated)
- Zest of 1/2 large lime
- Juice of 1 large lime
- 2 tablespoons olive oil
- 1 tablespoon finely chopped fresh coriander (cilantro)
- Peel and cut the pineapple into quarters.
- Heat the oil in a large skillet/frying pan over high heat. Add the pineapple slices and fry on each side for 2-3 minutes, until charred and grill marks appear.
- Remove cooked pineapple to a board or plate and let them cool. Cut into small cubes.
- Add pineapple to a large mixing bowl with the rest of ingredients and stir through until well combined. Serve with some fresh coriander on top.
You can store pineapple salsa for 2-3 days in an airtight container in the fridge.
Choose a ripe, sweet pineapple for this recipe. As an alternative, you could use canned pineapple in brine or juice and fry it quickly in a hot pan to get some grill marks.
- Serving Size: 3 tablespoons
- Calories: 113
- Sugar: 12.2 g
- Sodium: 3.3 mg
- Fat: 5 g
- Saturated Fat: 1.5 g
- Carbohydrates: 19.3 g
- Fiber: 2.5 g
- Protein: 1.1 g
- Cholesterol: 0 mg