When the weather warms up, I crave fresh and bold flavors. This Grilled Pineapple Salsa recipe is just the thing to satisfy that craving. It's an addictive combination of sweet and spicy notes and a fun alternative to traditional tomato based salsa. Taco Tuesday is a once a week thing, so it's nice to be able to mix it up.
If you haven't tried grilling fruit before, what are you waiting for? The high heat subtly intensifies the sweetness of the fruit, making it even more delectable. In this particular dish, the sweet pineapple is countered by the sharp lime, red onion and spicy habanero chiles.
The result is an utterly irresistible relish that you'll want to slather on top of, well, everything!
What should I serve it on?
Grilled Pineapple Ginger Salsa is fabulous with tortilla chips (obviously), but be sure to try it on fish, grilled meats, and salads, too! Just imagine it nestled into fish tacos, or topping a perfectly grilled pork chop. Offer it up at your next cookout. Just don't expect there to be any leftovers!
Once you've tried grilling fruit, there's no turning back. If you loved this grilled salsa, they you really need to try my friend Meg's Grilled Watermelon Halloumi Salad. You can thank me later!
If you don't want to slice your own pineapple, which can take some skill (and be messy) look for fresh spears in the grocery store. The spears are much easier to grill than chunks. I have learned this the hard way. Also, be sure to use a high heat oil to brush your grill or grill pan, like grapeseed or sunflower oil.
While you're chopping up pineapple, try these Pineapple Rosemary Crush Cocktails too. They're my favorite fresh pineapple cocktail! (Yes, I have a favorite fresh pineapple cocktail. Don't you?)
While we're at it, let's talk about my favorite pineapples. I order them direct from the farmers at Kauai Sugarloaf. They have a super-flavorful white pineapple flesh, and you can even eat the core. It costs a bit for overnight shipping, so I only treat myself a couple of times a year. So worth it!
Grilled Pineapple Salsa
For the salsa:
- 2 teaspoons grated fresh ginger
- 2 green onions thinly sliced
- juice of 1 lime
- 1 small red onion finely diced
- 1 pineapple sliced and grilled or roasted until just tender, diced
- ½ to 1 habanero chile minced
- splash grapeseed, sunflower or canola oil
- Kosher salt and freshly ground black pepper
To grill pineapple:
- 1 pineapple, cut into spears
- 2 tablespoon grapeseed, sunflower or canola oil
For the salsa:
- Toss the ginger, green onions, lime juice, red onions, grilled pineapple, chile and oil in large bowl. Season with salt and pepper. Serve and enjoy.
To grill pineapple:
- Heat your grill to medium-high or place a grill pan over medium-high heat. Brush the grill or grill pan lightly with oil. Place pineapple on the grill and cook, turning occasionally, until you reach desired level of doneness. I usually cook spears 3-4 minutes on each side.
Photos: Meg van der Kruik
I mean, be honest. Have you ever seen chips & pineapple salsa look better?
Frequently Asked Questions about this Grilled Pineapple Salsa Recipe:
Ginger and chilies such as chipotle or habanero are great matches for pineapple, especially in savory applications. Cardamom, cinnamon, clove and other warm spices go well with pineapple for baking.
How much pre-cut pineapple should I buy? If you're buying pre-cut fresh pineapple spears, buy about 6-9 ounces of pineapple. If you have a larger package, feel free to double the recipe.
In a word, no. The onion, ginger and other ingredients temper the sweetness in the pineapple. The natural sweetness is delicious with savory dishes like fish tacos - or salty chips.
You can easily switch up the habanero for a jalapeno or other pepper with less heat. You can switch the small red onion for two shallots as well. I've omitted the ginger and added one clove of crushed garlic for a more traditional salsa flavor.
Pineapple salsa can be kept in refrigerated in a sealed container for up to 4 days.
Yes, but the texture won't be the same after thawing. The salsa is best eaten fresh - it can be stored in the refrigerator for up to 4 days.