posted September 18, 2020
Grilled Pineapple Salsa
This Grilled Pineapple Salsa is a little bit sweet with a whole lotta flavor! Grilled pineapple and bell peppers combine with cilantro, salt, and spices to createan easy, no-fuss salsa.
Pineapple salsa. Oh, goodness this pineapple salsa is something else. You know when you’re looking for that food that surpasses all your expectations? This is that salsa. It’s packed with good, grilled flavor, yet kept simple with only a handful of quality ingredients. Crisp, juicy, and a great combo of sweet with a bite from orange and red peppers, this salsa is great when you want to branch out from the same old thing.
This isn’t the first time this salsa has graced the pages of this website. It first made its debut lovingly spooned over my Himalayan Salted Flank Steak. This has been one of those recipes that always satisfies, so I figured it was time to let this grilled pineapple salsa shine all on its own.
Ingredients for Grilled Pineapple Salsa
This grilled pineapple is made with simply ingredients and some good seasoning – all of which you’re likely to have in your pantry. Here’s what you’ll need to assemble prior to making this salsa.
- 1 small pineapple
- 1/4 cup brown sugar
- 1 red bell pepper
- 1 orange bell pepper
- 1/2 cup cilantro
- 1 garlic clove
- Juice of 1 lime
- Salt (to taste)
How to Make Pineapple Salsa on the Grill
Grab those ingredients and your favorite grill! It’s time to make some salsa!
- Turn on the grill. Head on outside and turn on your charcoal or gas grill to 450 degrees F. Close the lid and allow the grill to preheat while you prepare the pineapple and bell peppers.
- Prep the fruit and veggies. Slice the pineapple into spears, and cut the orange and red bell peppers into rings. Place the pineapple spears in a gallon sized zip-top bag with 1/4 cup brown sugar. Massage the bag to evenly coat that tasty sugar all over the pineapple.
- Grill the pineapple and peppers. Remove the pineapple from the sugar and place the pineapple and bell pepper directly on the grill grates. Close the lid, and cook for 5 minutes. Turn once, and continue grilling for another 5 minutes.
- Make the salsa. Remove the peppers and pineapple from the grill and chop them into small pieces using a sharp chef’s knife. Place them in a bowl and add cilantro, garlic, the juice of 1 lime, and salt, to taste.
You can serve this salsa immediately while it’s still warm, or place it in the refrigerator to cool.
Tips for Making Pineapple Salsa
Make sure to take note of these tips for making pineapple salsa before diving in. These are the goodies you won’t get down in the recipe card, but will help you achieve the perfect salsa every time.
- Think about texture. Decide what type of texture you’d like in your salsa, and chop accordingly. If you like a nice, chunky salsa for hearty dipping or a bold topping, chop the pineapple and bell better into larger pieces. If you like a nice, smooth salsa, you can blend the ingredients in a food processor.
- Dip OR Top! This salsa is a multipurpose salsa! Spoon some on steaks, shrimp tacos, and pulled pork sandwiches or dip with your favorite tortilla chips for a standalone snack.
- Use quickly. This salsa is tastiest when served fresh. If you don’t use it right away, keep in an air tight container and use within a day or two for the best flavor.
- Give it some heat! If you like your salsa a bit on the spicy side, swap one of the bell peppers for 2 jalapenos for an added kick in your salsa mix!
So there you have it. You have all the ingredients, tips, and tools needed to make this salsa a sweet and spicy success!
More BBQ Pineapple Recipes
Grilled Pineapple and I are good friends. It’s hard not to love the sweet and juicy flavor that comes from cooking a pineapple over a hot grill. If you’re totally into grilled pineapple and you want to eat it as often as I do, try out these awesome recipes:
- Pineapple Cream Cheese Pig Shots
- Grilled Pineapple with Brown Sugar and Sea Salt
- Pina Colada Grilled Pineapple
Grilled Pineapple Salsa Recipe
Grilled Pineapple Salsa
- 1 small pineapple (skinned, cored, and cut into spears)
- ¼ cup brown sugar
- 1 medium red bell pepper (cut into rings)
- 1 medium orange bell pepper (cut into rings)
- ½ cup cilantro (chopped)
- 1 clove garlic (minced)
- juice of 1 lime
- salt (to taste)
- Preheat the grill. Preheat your grill to 450 degrees F.
- Prep the pineapple. Place the pineapple skewers in a gallon bag with the brown sugar and gently massage to coat all sides of the pineapple with the sugar.
- Grill the pineapple and peppers. Open the grill and place the flank steak, pineapple skewers, and pepper rings directly on the grill grates. Close the lid and cook for 5 minutes. Open the lid and turn over the steak, peppers, and pineapple. Close the lid and cook for an additional 5 minutes.
- Make the salsa. Remove the pineapple and bell peppers to a cutting board. Rough chop them together and transfer to a medium bowl. Gently stir in the cilantro, garlic, lime juice, and salt.
- Serve! Enjoy this salsa hot or cold. Serve it with tortilla chips, or on top of steak.
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