Mains, Fixins' & Sweets

Grilled Pineapple Salsa

Lets Live Yall Pineapple Salsa header.jpg

I told y’all I would grill all my meals. I took a traditional salsa and grilled it. The smokey char brings it to the next level. And the pineapples, oh lord, they’re so sweet and caramelized. It takes it to a whole ‘nother level.

We will be enjoying this salsa with grilled chicken tacos tonight. But it’s good on anything.  You could serve it over fish, with tortilla chips or just spoonfuls…


Lets Live Yall Pineapple salsa ingredients

This ingredient photo is for both the chicken for the tacos as well as the salsa. From the limes over is the salsa ingredients. Pineapple, lime, jalapeno, red onion, and red bell pepper. Late to the party, the cilantro…. oops


Lets Live Yall pineapple salsa salsa for grill

Quarter your jalapeno, quarter your red bell pepper, half lengthwise your red onion and stick a shish kabob skewer through them nice and low to keep all the layers intact and slice your pineapple.


Lets Live Yall Pineapple salsa grilling veggies

Get everybody on the grill. Let them get nice and charred.


Lets Live Yall Pineapple Salsa grilled veggiesLets Live Yall Pineapple salsa grilled pineapple

Remove from grill and let cool. Once cool dice them up, toss into a large bowl add your lime juice and diced cilantro. Mix and season with salt to taste. The taste again, and again, and again.


Lets Live Yall Pineapple salsa done

Ain’t that a beautiful thing? Pop into the fridge for later or enjoy warm. Either way its good.



Grilled Pineapple Salsa


1 ripe pineapple, trimmed and sliced
1 large red bell pepper, seeded and quartered
1 small red onion, peeled and cut in half
1-2 jalapeños, quartered
1/2 cup loosely packed cilantro, finely chopped
1 lime, juiced
Salt to taste


Grease grill and heat to medium high heat.
Cut onion in half & thread onion onto a skewer (if using a wooden skewer, soak skewer in water for at least 30 minutes beforehand).
Quarter red bell pepper and jalapeño, slice pineapple
Working in batches as needed depending on grill size, grill pineapple and vegetables at medium high heat until tender and lightly charred all over
Once cool enough to handle, dice pineapple (cutting around core), red bell peppers, jalepeno and onions.
Toss pineapple, red bell pepper, red onion, and jalapeño. Add lime juice, cliantro salt to taste in a large bowl.
Can be served immediately or even better chilled.




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