Easy Grilled Pineapple Salsa

close up of bowl filled with pineapple and red pepper salsa

A recipe for a simple grilled pineapple salsa

Course condiment

Cuisine American, canadian

Keyword salsa

Prep Time 20

Cook Time 10

Total Time 30

Servings servings

Calories 56kcal

Author Jen

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 Info is to be used as a rough guide. Nutrition Info is based on the products I am using and you may not be using the same products/brands. Thus, the Nutrition Info may vary.

Nutrition