Grilled Pineapple Salsa (For Seafood & Tacos)
This sweet and spicy Grilled Pineapple Salsa with avocado and jalapeño is a delicious, refreshing addition to taco night with just the right amount of heat. It's also fantastic over grilled salmon or chicken. You'll definitely want a double batch for leftovers! Gluten-free, Dairy-free, Vegan
Servings: 8 servings
Calories: 145kcal
Video
Equipment
Ingredients
- 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
Instructions
- 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!
Notes
- Storage: Pineapple salsa is best day one, but keeps airtight in the fridge for 4–5 days.
- Tip: Taste before adding lime—pineapple is already acidic, so add sparingly if needed.
Nutrition
Calories: 145kcal | Carbohydrates: 17g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 294mg | Potassium: 254mg | Fiber: 3g | Sugar: 11g | Vitamin A: 146IU | Vitamin C: 58mg | Calcium: 19mg | Iron: 1mg
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