This Caramelized Pineapple Salsa is a step above the regular fresh salsa with it’s sweet flavor. I love grilling the pineapple for the easiest cleanup, but you can use the stove as well. Just a quick sear keeps the pineapple mostly fresh, but with caramelized edges that make for an addictive salsa. It’s perfect served with fish, chicken, or pork. Or for a meatless and vegan meal you can serve it with my Tropical Quinoa Salad.
1 whole pineapple, 3 pounds
1/2 cup red onion, finely chopped, 3 ounces
1/3 cup minced cilantro
2 Tablespoon freshly squeezed lime juice
Avocado oil for brushing the pineapple
Preheat the grill over medium high heat, or if you’re cooking inside, heat a cast iron pan over medium heat.
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.
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.
While the pineapple is cooking, prepare 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.
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.
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.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Salsa
- Method: Grilling
- Cuisine: Mexican
Keywords: Grilled Pineapple Salsa, Pineapple Salsa, Pineapple Salsa for fish, What to serve with Pineapple Salsa