Sweet and a Little Spicy – This Pineapple Salsa is Summer in a Bowl
If you’ve never tossed pineapple on the grill, let me introduce you to your new summer-obsession: grilled pineapple salsa. It’s sweet, a little smoky, tangy, and has just the right amount of heat.
I start with juicy pineapple spears and char them to caramelized perfection (to bring out even more sweetness), then toss it with classic salsa ingredients like onion, cilantro, and lime juice.
The grilled flavor is everything. Serve it with chips or spoon it on top of steak, chicken, or seafood for the perfect summer dinner.
Before You Begin: A Note on Ingredients
- Pineapple: Fresh is best. Look for one that smells sweet and feels slightly soft when you press it.
- Maple syrup: A touch of natural sweetness to balance the heat and tang. Honey or agave works too.
- Jalapeño: Dice it super small so the heat is spread throughout. Use less if you don’t like tons of spice.
- Red bell pepper: Adds color and crunch. Grilling mellows it out beautifully.
- Red onion: For that sharp bite—dice it fine so it doesn’t overpower.
- Lime juice, cilantro, and kosher salt: Brightens everything up.
How to Make Grilled Pineapple Salsa
- Grill the pineapple and bell pepper. Preheat your grill to high (around 450°F), then add the pineapple spears and pepper strips. Grill for 6 minutes, flipping halfway through.
- Chop and mix. Once grilled, finely dice the pineapple and peppers and toss them into a bowl. Add the jalapeño, red onion, lime juice, cilantro, and salt.
Serving Ideas
- With tortilla chips —store bought works, but homemade baked tortilla chips are even better.
- On grilled chicken, shrimp, or salmon. It would be great with cilantro lime chicken, grilled chicken breasts, or grilled ribeye.
- Tucked into fish or pork tacos. Swap out the salsa in these pork tenderloin tacos.
- Over rice bowls with black beans and avocado.
- As a burger topping in these grilled burger bowls or teriyaki burgers.
Want a tropical twist on more summer staples? Try pairing this with my honey garlic shrimp and broccoli or marinated bbq chicken thighs.
Grilled Pineapple Salsa
This grilled pineapple salsa is one of my favorite warm-weather recipes! The sweet, caramelized pineapple pairs perfectly with smoky grilled peppers, fresh lime juice, and a touch of heat from jalapeño. It’s the ultimate summer salsa—perfect for chips, tacos, grilled chicken, or straight from the bowl!
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Servings: 6
Ingredients
- 1 medium pineapple cut into spears (about 10-12 spears)
- 1 red bell pepper cut into rings or thick strips
- 1 jalapeno finely diced
- 1/2 red onion diced
- 2 Tablespoons fresh cilantro finely chopped
- 2 Tablespoons lime juice (about 1 lime)
- 1 Tablespoon maple syrup
- 1 teaspoon kosher salt
Instructions
- Preheat the grill to high (425-450°F). Add the pineapple and peppers directly on the grill grates. Grill for 6 minutes, flipping halfway through. Transfer to a cutting board to cool slightly until it’s cool enough to handle.1 medium pineapple, 1 red bell pepper
- While the pineapple is grilling and cooling, chop the remaining ingredients and add them to a medium bowl. Finely chop the grilled pineapple and bell peppers and add them to the remaining ingredients. Toss it all together with the maple syrup, lime juice, and salt. Taste and add more salt or lime juice to taste. Serve with chips or as a condiment with grilled steak, chicken, fish, or tacos.1 jalapeno, 1/2 red onion, 2 Tablespoons fresh cilantro, 2 Tablespoons lime juice, 1 Tablespoon maple syrup, 1 teaspoon kosher salt
Last step! If you make this, please leave a review letting us know how it was!
Notes
Storage. This salsa keeps well in the fridge for up to 3 days in an airtight container. The flavors get even better after a few hours, so feel free to make it ahead.
Pineapple Tips. Use a ripe pineapple for the best natural sweetness. Look for one that smells fragrant and has a little give when squeezed.
Grill Alternative. No grill? You can roast the pineapple and peppers on a grill pan or broil them in the oven until charred.
Heat Level. Want it spicier? Leave the jalapeño seeds in, or add a second pepper. For a milder salsa, skip the jalapeño or use less.
Nutrition
Serving: 1serving | Calories: 95kcal | Carbohydrates: 25g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 432mg | Fiber: 3g | Sugar: 18g | Vitamin A: 763IU | Vitamin C: 100mg | Calcium: 28mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe by: Molly Thompson of What Molly Made | Photography by: Sierra Inn
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