This sweet and spicy grilled Pineapple Salsa is a summertime staple! We love to serve it on tacos, burritos, and nachos, but it’s also an easy way to elevate the flavor of grilled chicken, salmon, shrimp, or scallops.
We promise taking the extra time to grill fresh pineapple makes all the difference in the world! It helps to bring out the fruits naturally sweet flavor. This, when paired with ripe avocado and spicy jalapeño pepper, raw onion, fresh cilantro, and of course plenty of fresh lime juice, makes for a fantastic side dish that you’ll enjoy endlessly!
- Fresh pineapple, cut into rounds or wedges for grilling
- Avocado: Make sure to use a ripe avocado. We have an easy guide on How To Cut Avocado if that’s helpful!
- Jalapeño: For a little bit of heat and to counter the sweetness of the pineapple. You can easily substitute a spicier pepper or use more jalapeño for additional heat.
- Red onion: The pungency of raw red onion is a welcome heat when up against the sweet pineapple. Plus, its purple color looks beautiful in the salsa.
- Fresh lime juice: 1 lime, juiced, optional
- Cilantro: This is a non-negotiable. It wouldn’t be the same without!
- Extra virgin olive oil: This is used both to drizzle on the pineapple slices (so they don’t stick to the grill) and then mixed into the pineapple salsa to finish.
- Kosher salt: To season everything!
You’ll need either a grill or a grill pan for this recipe!
How To Grill Pineapple
- Preheat a grill or grill pan to medium-high heat. Drizzle the pineapple slices with a couple tablespoons of olive oil (or a neutral oil), then season on both sides with a little Kosher salt.
- Grill! Place the pineapply directly on the grill grates, then cook for 3-4 minutes per side until charred, then remove. Let cool slightly, then cut pineapple rounds into a small dice.
We recommend about ¼-inch cubes, but you can cut them any size you like.
How To Make Pineapple Salsa For Fish
Once you’ve grilled the pineapple, this comes together really easily! Place the grilled pineapple in a large mixing bowl. Add cubed avocado, finely chopped jalapeño, a couple tablespoons of diced raw red onion, lots of fresh cilantro, a tablespoons of olive oil, and 1 teaspoon Kosher salt.
If using lime juice (it doesn’t always need it, depending on how acidic te pineapple is!), add that as well.
Stir well, then taste and adjust seasoning as needed. Can’t beat a 6 ingredient recipe that adds huge amounts of flavor!
How To Serve
This pineapple salsa recipe can be enjoyed with all your favorite Mexican-themed meals, such as tacos, burritos, nachos, or as a dip with tortilla chips. It is also fantastic on top of grilled fish, chicken, shrimp, or scallops. Pineapple salsa for salmon?? Yes, please! You can even add a spoonful to light summer salads!
Consider trying this with our Salmon Tacos, along with cool, crunchy Cabbage Slaw and refreshing Cilantro Lime Crema for a complete meal. These same recipes can easily be turned into a deconstructed fish taco rice bowl or salad very easily!
Leftovers & Storage
Grilled pineapple salsa is definitely best on the first day, but it will keep for 4-5 days when stored in an airtight container in a fridge.
- Want it spicier? Add more jalapeño, or consider using an even hotter pepper!
- Add more veggies! Either fresh grilled corn on the cob or canned corn that’s been drained makes a great addition for salsa! You could also add diced bell pepper for added crunch!
- Crunched for time? You can buy peeled pineapple that is either cut into rounds or cubed, which is going to be more expensive than cutting a pineapple yourself, but will definitely save some time.
When stored properly in an airtight container, this pineapple jalapeño salsa will keep for up to 4-5 days.
Yes! Pineapples are a good source of Vitamin C, B6, and maganese. They also contain bromelain, an enzyme that has anti-inflammatory and digestive benefits. Pineapples are a low-calorie fruit that are high in fiber. They’re a great addition to any diet!
If you don’t plan on grilling the pineapple, then technically yes, you can use drained canned pineapple. But it’s so much better to use fresh produce. Also, note that canned pineapple is extremely watery, which will affect the flavor and taste of the salsa.
Sure! Mango, peach, or kiwi are great options for cool, refreshing salsa.
If you make this Pineapple Salsa recipe, please let us know by leaving a review and rating below!
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More recipes to pair with pineapple salsa:Sheet Pan Skirt Steak Fajitas with Veggies 10-Minute Pan Fried Cilantro Lime Shrimp 20-Minute Chorizo Tacos (Just 4 Ingredients!) 25-Minute Oven Baked Black Bean Quesadillas Blackened Mahi Mahi Recipe with Pineapple Mango Salsa
Grilled Pineapple Salsa (For Seafood & Tacos)
- 1 large pineapple core removed and discarded; pineapple cut into ½-inch thick rounds or rods
- 1 medium avocado ripe, cut into ¼-inch cubes
- ½ jalapeño finely chopped (use more if you want it spicier)
- 2 Tbsp red onion finely chopped
- 1 lime juiced, optional, see note below
- ¼ cup cilantro finely chopped
- 3 Tbsp Extra virgin olive oil divided
- 1 tsp Kosher salt
- Grill the pineapple. Preheat a grill or grill pan to medium-high heat. Drizzle the pineapple slices with 1-2 Tbsp olive oil, then season on both sides with 1 tsp Kosher salt. Grill for 3-4 minutes per side until charred, then remove. Let cool slightly, then cut pineapple rounds into a small dice, about ¼-inch in size .
- Make the pineapple salsa. Place the grilled pineapple in a large mixing bowl. Add cubed avocado, finely chopped jalapeño, 2 Tbsp red onion, lime juice (if using), ¼ cup chopped cilantro, 1 Tbsp extra virgin olive oil, and 1 tsp Kosher salt. Stir well, then taste and adjust seasoning. Refrigerate until needed or serve immediately!
- Leftovers: Pineapple salsa is best on the first day, but will keep in a refrigerator in an airtight container for 4-5 days.
- Lime juice: Add lime juice sparingly, if at all, before tasting! Pineapples are pretty acidic on their own, so you want to make sure you keep the flavors in balance. We recommend trying the fruit before deciding how much lime juice, if any, you add.
Photography by Jo Harding.