I love grilling in the summertime. Last summer we kicked our gas grill ot the curb and have a charcoal grill. It's made grilling a whole new experience for us. We are grilling everything from chicken wings to swiss chard. I really wanted to try making a grilled pineapple salsa. And, it turned out amazing.
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Grilling fruit brings out the sweetness in the fruit. While also deepening the flavor of the fruit. In the past, we have grilled peaches. Our grilled peaches were so good. I wanted to try grilling pineapple and making a salsa. This is such a simple salsa recipe, but it is packed with flavor. You're gonna love it.
Grilled Pineapple Salsa Recipe
4 pineapple rings, about 2-3 inches of pineapple
1 small sweet red pepper, diced
2 limes
½ cup cilantro, chopped
1 tablespoon olive oil
⅛ teaspoon salt
⅛ teaspoon pepper
How to Grill Pineapple
First up, we need to prepare the pineapple. I purchased a pineapple that was already cored and peeled. If you need to peel your pineapple, start by cutting off the leafy top of the pineapple. Then trim the bottom off the pineapple. You will now have a stable pineapple that you can take the skin off of. Simply run a sharp knife down each side of the pineapple, sliding the knife from top to bottom of the pineapple, staying close to the skin. You don't want to cut too deeply into the pineapple. To core the pineapple, use an apple corer. Push the apple corer into the middle of the pineapple. The corer will cut around the core of the pineapple.
It is much easier to use a pineapple that has already been cored and peeled. When making grilled pineapple, it is best to use pineapple rings. Rings won't slip and slide through the grill and into the coals. Cut the peeled and cored pineapple into ½ inch rings. Set the rings aside on a parchment paper-lined tray. Turn on your grill. You will want a medium heat; pineapple is very sugary, and if the heat is too high, it will burn.
Oil the grill, not the pineapple. Place the pineapple rings on the grill. Flip the pineapple slices after about 2-5 minutes. You'll need to keep an eye on the pineapple to be certain it doesn't burn. When the pineapple is grilled on both sides, set it aside to cool.
Now, it's time to prepare the rest of the salsa. Zest and juice the limes. Add the lime juice to a medium bowl. Then, dice the red pepper. I used a red pepper for the color and for the crunch. Dice the pepper into small pieces and add to a medium bowl.
You could add a diced white onion to the salsa, but my family is sensitive to raw onions and garlic, so I try and avoid as much raw onion as possible. I actually find that more and more of my friends are growing sensitive to onions and have been using either chives or onion powder in many dishes I make.
Chop the cooled slices of grilled pineapple into small pieces and pop them into the medium bowl with the pepper, the lime zest and the lime juice. Pour in the olive oil. Give the salsa a toss. Add the cilantro and toss again, until everything is coated. Add a little salt and pepper to taste.
Now, your grilled pineapple salsa is ready to serve. I like to let it sit in the fridge and let the flavors develop a little more, but you can serve it right away.
We served our salsa over grilled chicken and then used it again for tacos the next day.
How to Store Grilled Pineapple Salsa
Store your grilled pineapple salsa in an air-tight container for 3-4 days. After a few days the peppers will lose their crispness. So, you really want to use the salsa in the first day or two.
Easy Grilled Pineapple Salsa
Ingredients
- 4 pineapple rings about 2-3 inches of pineapple
- 1 small sweet red pepper diced
- 2 limes
- ½ cup cilantro chopped
- 1 tablespoon olive oil
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
Instructions
- First up, we need to prepare the pineapple. I purchased a pineapple that was already cored and peeled. If you need to peel your pineapple, start by cutting off the leafy top of the pineapple. Then trim the bottom off the pineapple. You will now have a stable pineapple that you can take the skin off of. Simply run a sharp knife down each side of the pineapple, sliding the knife from top to bottom of the pineapple, staying close to the skin. You don't want to cut too deeply into the pineapple. To core the pineapple, use an apple corer. Push the apple corer into the middle of the pineapple. The corer will cut around the core of the pineapple.
- It is much easier to use a pineapple that has already been cored and peeled. When making grilled pineapple, it is best to use pineapple rings. Rings won't slip and slide through the grill and into the coals. Cut the peeled and cored pineapple into ½ inch rings. Set the rings aside on a parchment paper-lined tray. Turn on your grill. You will want a medium heat; pineapple is very sugary, and if the heat is too high, it will burn.
- Oil the grill, not the pineapple. Place the pineapple rings on the grill. Flip the pineapple slices after about 2-5 minutes. You'll need to keep an eye on the pineapple to be certain it doesn't burn. When the pineapple is grilled on both sides, set it aside to cool.
- Now, it's time to prepare the rest of the salsa. Zest and juice the limes. Add the lime juice to a medium bowl. Then, dice the red pepper. I used a red pepper for the color and for the crunch. Dice the pepper into small pieces and add to a medium bowl.
- Chop the cooled slices of grilled pineapple into small pieces and pop them into the medium bowl with the pepper, the lime zest and the lime juice. Pour in the olive oil. Give the salsa a toss. Add the cilantro and toss again, until everything is coated. Add a little salt and pepper to taste.
- Now, your grilled pineapple salsa is ready to serve. I like to let it sit in the fridge and let the flavors develop a little more, but you can serve it right away.
Notes
Nutrition
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