Caramelized Pineapple Salsa

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Caramelized Pineapple Salsa | Get Inspired Everyday!

I think my favorite thing about Pineapple Salsa is that it tastes amazing year round. Decent pineapple is pretty easy to find these days, (I get mine at Costco) and even if it’s a little underripe, caramelizing it brings out its natural sugars, and makes it taste fantastic. Even my husband who isn’t a huge fan of pineapple likes it if it’s been caramelized first.

Good tomatoes for a fresh salsa have such a short season that I’ve really gotten into salsas made from anything but tomatoes, (although as a side note, fire roasted canned tomatoes make a pretty good winter salsa). Mango salsa is another winter favorite if you aren’t a pineapple fan either. I love topping all sorts of things with salsa, so having several salsas that are good year round is key.

Caramelized Pineapple Salsa | Get Inspired Everyday!

So what on earth do you do with pineapple salsa, especially if you make the full sized batch below which makes 5 cups! I have a few suggestions after trying to figure out how to use up so much salsa after all my recipe testing. You can use it any way that you would normally use a tomato salsa, (think chips and salsa) but also as a topping for any kind of creamy enchilada, Ancho Chicken Taco Bowls, or these Chipotle Rubbed Shrimp Tacos. It’s also really good as a topping for these Tostones with Cilantro Chimichurri as a replacement for the mango salsa.

I also started using it as a topping of sorts for salads. I have a Latin inspired salad coming your way soon with quinoa, pineapple salsa, jicama, and a coconut lime dressing. And one final thing that I haven’t tried just yet, but I have a feeling it’s going to be great, is to use this pineapple salsa as a replacement for the usual tomato salsa in a Crockpot Salsa Chicken recipe. I’ll let you know how that turns out, but in the meantime, don’t shy away from the crazy amount of salsa because you can totally use it up. And if you’re just not feeling like that much salsa, you can always freeze it in portions for later.

Caramelized Pineapple Salsa | Get Inspired Everyday!

You can caramelize your pineapple 2 different ways, you can either grill it, (which is a little less cleanup) or you can sear it in a cast iron pan. Either way it’s pretty easy, and you’ll find yourself wanting to eat piece after piece of these yummy caramelized cubes.

Caramelized Pineapple Salsa | Get Inspired Everyday!

For the salsa, I like the chop up about 1/2 of the pineapple slices into nice bite sized cubes, and the rest I just chunk up to put in the food processor. This gives you the quickest results because the food processor does most of the work, and then you stir in a little texture with the hand chopped cubes.

Caramelized Pineapple Salsa | Get Inspired Everyday!

Caramelized Pineapple Salsa | Get Inspired Everyday!

For a simple and super satisfying dinner, try my Chipotle Grilled Chicken with this salsa, Roasted Sweet Potatoes, and maybe take it over the top with The Best Guacamole!

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Caramelized Pineapple Salsa | Get Inspired Everyday!

Caramelized Pineapple Salsa

  • Author: Get Inspired Everyday!
  • Prep Time: 20 mins
  • Cook Time: 10 mins
  • Total Time: 30 mins
  • Yield: 5 cups of salsa 1x


  • 1 whole pineapple, 3 pounds
  • 1/2 cup red onion, finely chopped, 3 ounces
  • 1/3 cup minced cilantro
  • 1 small red bell pepper, stemmed and cut into small dice, 6 ounces
  • 2 Tablespoon freshly squeezed lime juice
  • Avocado oil for brushing the pineapple


  1. Preheat the grill over medium high heat, or if you’re cooking inside, heat a cast iron pan over medium heat.
  2. Cut the top and bottom off the pineapple, and cut away the skin from the sides, you should have around 2 pounds of pineapple remaining, Cut the pineapple into circular slices, 1/2″ thick, leaving the core in.
  3. If you’re grilling the pineapple, lightly brush the sides with a small amount of avocado oil. If you’re cooking it in the cast iron pan, add 1-2 teaspoons of oil to the pan. Sear the pineapple slices on the grill or in the cast iron pan, about 2-3 minutes per side, or until caramelized and golden brown.
  4. While the pineapple is cooking, prepare the rest of the salsa ingredients.
  5. When all the pineapple is done caramelizing, cut the fruit away from the core. Place half of the fruit into a food processor with the rest of the salsa ingredients. Pulse the salsa together, leaving small chunks of pineapple. Cut up the remaining pineapple into small bite sized chunks and stir them into the salsa for texture.
  6. Add sea salt to taste if necessary, I didn’t add any to mine, but natural salt levels vary with produce and you might find you need a little extra.
  7. Serve the salsa immediately, or refrigerate for up to 10 days.


This recipe makes a lot of pineapple salsa, but it’s fairly easy to cut the recipe in half, or you can freeze some of it for another time.


2 thoughts on “Caramelized Pineapple Salsa”

  1. I’m totally with you on the pineapple salsa! Although, this is embarrassing, the Amish around us make it pretty cheaply so I buy it from their local store. I know this is called being lazy, but it’s so good! Then again, I’ve never had a viable option to work from before so it’s time to get cracking on this recipe. Love the blue backdrop on your photo. So pretty.

    • I don’t think you should be embarrassed at all about buying locally made salsa, I would absolutely do the same thing if I had the option! I do hope you enjoy this pineapple salsa, fruit salsas are so good, and they seem to be really difficult to find a good store bought version. 🙂


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