This grilled pineapple salsa is the perfect balance of sweet, smoky, and spicy. It's the ultimate topping for tacos, grilled veggies, bowls, or just scooping up with chips. It's ready in about 15 minutes.
Together with a Piña Colada Milkshake, this Grilled Pineapple Salsa takes me straight to summer - like I’m sitting poolside with a fruity drink in one hand and a chip with salsa in the other.
This vegan, gluten-free, soy-free salsa is one of my summer's favorite appetizer recipes. Like Grilled Chimichurri Tofu or Grilled Vegan Kebabs, it’s great during grilling season on Memorial Day, Fourth of July, and any warm evening that calls for smoky-sweet vibes and a patio.
If you really want to impress the crowd, serve it alongside Mango Cucumber Salsa and Mango Habanero Salsa Recipe to allow for delicious choices. Easy Guacamole with Homemade Corn Chips is also a great side.
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Why You'll Love This Recipe
- It is plant-based and great for gatherings.
- Fast, fresh, and straightforward.
- You can spoon it over tacos or burgers, scoop it with chips, or eat it straight out of the bowl.
- You'll love the minimal chopping, quick grill time, and fresh ingredients.
Ingredients
Pineapple: You can use fresh pineapple, canned pineapple in juice (drained and patted dry), or the pre-cut, peeled, and cored pineapple sold in containers - just make sure it’s ripe and firm enough to hold up on the grill.
Jalapeno: Leave seeds intact for a spicy salsa. Substitute jalapeno for poblano or Anaheim pepper.
See the recipe card for quantities and a complete list of ingredients.
How To Select The Perfect Fresh Pineapple
Pineapples ripen while still attached to the plant, so it's essential to pick the right one at the store. Here are some tips.
- Look for a golden-yellow pineapple at the base.
- A little give when you press the pineapple is good.
- If it has a sweet, fruity smell at the bottom, that's great.
- If the inner leaves pull out easily, it’s ripe and ready to salsa.
How To Ripen a Pineapple Quickly
Even though pineapples don’t ripen in the traditional sense once they’re picked (meaning they won’t get any sweeter), some people store the pineapple upside down to help redistribute the sugars to the rest of the pineapple and speed up that softening process a bit - so while it won’t magically get sweeter, it can taste more balanced and juicy.
Variations
- When grilled peaches are in season, add grilled peaches. I do this often, especially when making my Grilled Peaches with Vegan Mascarpone Cheese for dessert.
- Leave the peppers raw and only grill the pineapple for a crisper and fresher salsa.
- Toss in some roasted garlic or charred corn to deepen the flavor.
- If you're not a fan of cilantro, try a mix of fresh mint and parsley for a different (but still summery) vibe.
How To Make Grilled Pineapple Salsa
Here is the process in pictures. See the recipe card for all the details.
Step 1: Grill the vegetables. It's optional to grill the red pepper and jalapeno.
Step 2: Chop all the vegetables into bite-sized chunks.
Step 3: Combine all the ingredients into a bowl.
Step 4: Mix and adjust the flavors with more lime juice, salt, or fresh black pepper.
Top Tips
- Get a good char! You're not trying to cook the vegetables, just trying to get a good char on each side. If cooked too long, they will get too soft, especially the thin pineapple slices from a can.
- If you have a small grill or grill plan, you must work in batches, which will affect the cooking time.
- If using canned pineapple, drain it well and pat it dry so the slices char instead of steaming.
- This salsa tastes even better after a few hours in the fridge. You can also serve it room temperature over Smoked Tofu.
Serving Suggestions
- Serve with tortilla chips for an easy appetizer.
- Spoon it over tofu, tempeh, or tacos.
- Pile it onto a Chipotle Black Bean Burger or grilled portobello for that sweet-sassy kick.
- Perfect over rice bowls, quinoa bowls, or anything that needs a flavor boost and a tropical twist.
Recipe FAQS
Yes! It gets even better after a bit of chill time. Store it in the fridge for up to 3 days and let those flavors mingle.
No. The texture is not the same as fresh.
More Great Dips for Gatherings
Got a minute? I'd love for you to comment and rate Grilled Pineapple Salsa. Your feedback is invaluable. Did you love it? Did you make any fun twists? Let me know how my directions worked so I can keep improving my recipes. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
Grilled Pineapple Salsa
Ingredients
- cooking spray for coating the grill or pan
- 1 small fresh pineapple sliced ~ ½ inch thick; sub with 20 ounce can pineapple slices
- 1 small red bell pepper sliced in quarters
- 1 jalapeño pepper sliced in half (remove seeds for less heat); sub with aneheim or poblano
- 1 tablespoon maple syrup or agave
- 1 lime juiced (plus extra wedges for serving)
- ½ teaspoon salt adjust to taste
- ¼ teaspoon black pepper freshly cracked is best
- ½ Hass avocado diced
- ½ cup red onion finely chopped
- ½ cup fresh cilantro chopped
Instructions
- Grill the Vegetables: Preheat a grill or grill pan over medium-high heat. Lightly oil the grates or pan with oil spray. Place the pineapple rings, jalapeno, red pepper on the grill. In a grill pan you will need to do this in batches which will increase the cooking time of the recipe. Grill the vegetables for 3 minutes per side or until you get nice, dark grill marks. We don't want them fully cooked and soft, just charred.
- Chop: Remove from the grill. Let cool slightly, then dice everything into small chunks.
- Assemble the Salsa: In a large bowl, combine all the ingredients. Stir gently to avoid mashing the avocado.
- Finish: Taste and adjust lime juice, salt, and freshly cracked black pepper. Let sit for 10 minutes to let the flavors meld.
- Serve & Enjoy: Serve it room temperature or cold. Scoop it up with tortilla chips, spoon over tacos or grilled tofu, or serve with plant-based burgers for a sweet and savory topping.
Regi Pearce says
I could eat this salsa by the spoonful - and may or may not have. It’s smoky, sweet, a little spicy, and ridiculously fresh. The grilled pineapple gives it that smoky magic, and the lime + jalapeño combo keeps things zippy. It’s one of those recipes that somehow disappears before the main dish is even ready. 10/10 from me.