Grilled Pineapple Salsa With Chilli & Coriander

You will love this grilled pineapple salsa made with a little red chilli, aromatic coriander (cilantro) 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.

Grilled pineapple salsa recipe

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The BEST Grilled Pineapple Salsa

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.

In fact, this pineapple salsa is so good that you’ll want to put it on everything!

Grilled pineapple salsa recipe

Tips For Making Mexican Pineapple Salsa

When I started getting into Mexican cooking at home, I learnt that many recipes use charred or grilled vegetables and fruit (like this salsa tatemada recipe). 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, cilantro (coriander) 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 pineapple salsa should last for a few days in the fridge.

Charred pineapple for salsa

Serving Suggestions

This grilled pineapple salsa can be served with many foods but it’s particularly good with pulled pork or shredded chicken, grilled chicken, fish or prawns, as a condiment in most tacos, and I love it over beef burgers. It has a Tex-Mex feel to it but you can easily play around with herbs and turn it into something more Italian or Asian-inspired.

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    Grilled pineapple salsa recipe

    Grilled Pineapple Salsa With Chilli & Coriander

    Prep Time: 15 minutes
    Cook Time: 5 minutes
    Total Time: 20 minutes
    Author: Irena Macri
    Servings: 8 servings
    Course: Condiment
    Cuisine: Mexican
    Print Pin Save
    5 from 6 votes
    Calories: 107kcal
    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 whole pineapple ripe, peeled and cut into quarter slices (see pic above)
    • 1 tablespoon olive oil
    • 1/4 to 1/2 red onion finely diced (depending on how much raw onion you want)
    • 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
    • Zest of 1/2 lime
    • Juice of 1 lime
    • 2 tablespoons olive oil
    • 2 tablespoons 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.


    Calories: 107kcal | Carbohydrates: 16g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 2mg | Potassium: 143mg | Fiber: 2g | Sugar: 11g | Vitamin A: 94IU | Vitamin C: 59mg | Calcium: 18mg | Iron: 0.5mg
    Keywords: Tacos, Pineapple, Salsa, Grilled Pineapple
    Tried this recipe?Mention @cookedandloved or tag #cookedandloved
    Irena Macri
    By Irena Macri

    About the author: Hi, I’m Irena Macri. I share delicious recipes that I have cooked and loved. I am a published cookbook author, have been food blogging for over 10 years and have a Diploma in Nutrition. You will find many healthy recipes as well as my favourite comfort food. More about me here | Subscribe to my newsletter and freebies

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    1. 5 stars
      I made this salsa last night and served it on top of chicken. OMG was it delicious! Perfect sweet and spiced!

    2. 5 stars
      This salsa is so flavorful and the perfect complement to the chicken tacos we had the other night. I sent our guests to you for the recipe, because they loved it so much!

    3. 5 stars
      This was the perfect summer salsa! We served it on our patio for guests and they loved it! Thank you so much!

    See all comments »

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