Recipe: Grilled Pineapple Salsa

It’s finally time to share my Grilled Pineapple Salsa Recipe!  I made it last week for a Cinco de Mayo themed potluck at work.  We had the potluck on Nueva de Mayo and I meant to post the recipe that night on Food Marriage, but clearly there was bigger news that needed to be shared with Chef Robert Irvine in town. (You can read those stories here and here).

Pineapple Salsa Recipe @FoodMarriage

Our Cinco de Mayo themed potulck was probably one of the best potlucks we have had at work in a long time.  Usually our potlucks consist of strangely paired together dishes, but this time it was so well-coordinated.  We had my grilled pineapple salsa, a traditional salsa, chili dip, chicken tacos with salsa verde, beef tacos with chipotle, sopapilla for dessert, and more!

My recipe for grilled pineapple salsa was adapted from an insert that I found in a recent Food Network magazine, “50 Salsas & Guacamoles.”  When reading through all the recipes, the pineapple one jumped out at me.  It was fresh, delicious, and made me think of summer!!  One coworker even said that they would never try a trendy salsa that anyone else made with fruit in it because they imagined it would not be good, but they would definitely take a big scoop of mine and enjoy it because they know that I would make it good!!  What a compliment!!

Grilled Pineapple Salsa

Prep Time: 15 minutes

Cook Time: 6 minutes

Total Time: 21 minutes

Yield: One batch of salsa

Grilled Pineapple Salsa


  • 1 whole pineapple
  • 2 large tomatoes
  • Half of a medium-sized white onion
  • 1 jalapeño pepper
  • 1 garlic clove
  • 1/3 cup chopped cilantro
  • 1 lime


  • Peel, core, and slice your pineapple into large strips.
  • Heat an indoor grill pan and grill each slice of pineapple for about 3 minutes on each side until slightly browned.
  • Dice your grilled pineapple, tomatoes, and half of a white onion and mix together.
  • Remove the seeds from your jalapeño pepper and then dice into very small pieces. Add to your mixture.
  • Coarsely chop your cilantro and add to the rest of the ingredients.
  • Put one clove of fresh garlic into a garlic press and add into your salsa.
  • Mix all ingredients until they are well mixed.
  • Squeeze the juice from one lime over all of the ingredients and mix again.
  • Chill in the refrigerator for a couple of hours (or overnight if you wish).
  • Since all of the ingredients are very fresh, you may notice a lot of extra liquid in your bowl. Drain any excess liquid before serving (I just poured everything into a strainer and then put the salsa into a new serving dish)
  • Serve with your favorite tortilla chips!
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Recipe Adapted from Food Network Magazine’s May 2013 Insert, “50 Salsas & Guacamoles”


xoxo, Food Marriage