This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission. Please read our disclosure policy.
Grilled pineapple salsa adds sweet, smoky flavor and a hint of spice. Perfect as a summer dip or topping for grilled meats and fresh tacos.
Why I Love to Make This Pineapple Salsa
Fourth of July is all about the grill. When it comes to this summer holiday, I like to put the grill in full force and make as much of my party menu on the grates as possible. The grill caramelizes the natural sugars in the fruits and lends a smoky flavor to the peppers.
Whether it’s served with chips, vegetables, or even a spoon and fork, this is honestly the perfect summer party food. You simply must have this at your Fourth party!
Here’s why this salsa stands out:
- Grilled pineapple adds a smoky sweetness that’s super delish!
- Fresh citrus juices brighten the flavors and add a zesty kick.
- Jalapeños provide just the right amount of heat.
- Perfect for summer gatherings, especially the Fourth of July.
Grilled Pineapple Salsa Ingredients
This salsa is created with simple and fresh ingredients that become even better when grilled. Here are some of the important ingredients and why they’re in this recipe:
- Fresh pineapple – Adds natural sweetness and becomes caramelized on the grill.
- Onion – Has some slight sweetness when grilled.
- Jalapeños – Brings a spicy kick! You can always adjust the quantity based on your own personal heat preference.
- Orange, lemon, and limes – Sweet and tangy citrus notes that work well with the pineapple.
- Red bell pepper – Adds crunch and a bit of sweetness.
- Grape tomatoes – Introduce some juiciness and a fresh tomato flavor, which makes you think of this more as a salsa.
The full amount of each ingredient can be found in the recipe card below.
How to Make This Pineapple Salsa
With some grilling and chopping, this pineapple salsa comes together quickly and easily:
Prepare the fruit and vegetables – Remove the skin and core from the pineapple and cut into rounds. Halve the onion crosswise. Lightly brush the cut sides of the pineapple and onion with neutral oil. Cut the orange, lemon, and limes in half crosswise.
Grill the produce – Place the pineapple, jalapeños, citrus halves, and onion on the medium-high heat grill. Grill until lightly charred, turning as needed.
Chop and combine – Dice the grilled pineapple, onion, and jalapeños (remove seeds for less heat) and place in a large bowl. Dice the red bell pepper, halve the grape tomatoes, and add them to the bowl.
Season and mix – Add the cilantro, garlic, and salt. Squeeze the grilled citrus juices over the mixture. Stir everything to combine.
Recipe Tips
- Grill with care – Keep an eye on the pineapple as its sugars can cause it to char quickly. The other grilled items are not quite as picky.
- Adjust the spice level – Remove the jalapeño seeds for a milder salsa, or leave them in for extra spice.
- Let it rest before eating – Allow the salsa to sit for a few hours (preferably in the fridge) to let the flavors meld together.
- Use a large bowl – This recipe yields a generous amount; ensure your bowl is big enough to mix comfortably. I always have an issue with making things in a bowl that’s too small, so this tip is more for me as I make this in the future.
Serving
This salsa is delicious when served immediately, but it’s even better when it has some time to sit. Store in the fridge until ready to serve.
- With tortilla chips – A classic way to serve it that’s always a crowd-pleasing option.
- As a topping – Make grilled chicken, pork, or fish even better with a spoonful of this salsa.
- In tacos – Add a sweet and spicy twist to your favorite taco recipes. This salsa would be delicious on top of my slow cooker chicken tacos!
- As a side on its own – Serve alongside other summer dishes for a refreshing “salad.”
Storage
Store in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop over time, and actually tend to get even better.
More Salad Recipes
Watch How to Make This Salsa
Have I Convinced You to Make This Recipe?
I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!
Grilled Pineapple Salsa
Ingredients
- 1 fresh pineapple skin and core removed
- 1 medium onion
- 1 orange
- 1 lemon
- 2 limes
- neutral oil to brush
- 3 jalapeños
- 1 red bell pepper
- 1 cup grape tomatoes (or ¾ cup diced tomatoes)
- 1 bunch fresh cilantro roughly chopped
- 3 cloves garlic minced
- 1 tsp kosher salt
Instructions
- Prepare to grill: Clean the pineapple by cutting off the skin. Slice into equal rounds. Set aside on a tray. Cut the onion in half crossways (like cutting at the equator) and add to the tray. Lightly brush the cut sides of the onion and pineapple pieces with neutral oil. To finish, cut the orange, lemon, and limes in half crossways and add to the tray.1 fresh pineapple, 1 medium onion, 1 orange, 1 lemon, 2 limes
- Grill: Preheat grill to medium-high heat. If using an indoor grill pan, grill in batches. Grill pineapple, jalapeños, citrus, and onion with the following times:Pineapple: 6-10 minutes (turn once)Jalapeños: 6 minutes (turn to char on all sides)Onion: 8 minutes (no need to turn)Citrus: 6-8 minutes (no need to turn)Once done, remove and set back on the tray to cool.3 jalapeños
- Chop: Once cool enough to handle, dice the pineapple, onion, and jalapeños (remove the seeds if sensitive to spice), and add to a large bowl. Dice the bell pepper, making sure to remove the ribs and seeds. Cut grape tomatoes in half and add to the bowl. If using a large tomato, dice it into small pieces.1 red bell pepper, 1 cup grape tomatoes (or ¾ cup diced tomatoes)
- Finish: Add the chopped cilantro, minced garlic, and salt. Juice the grilled citrus over all the prepared ingredients and stir to combine.1 bunch fresh cilantro, 3 cloves garlic, 1 tsp kosher salt
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
Styling: Addelyn Evans | Photography: Dera Burreson
