Grilled Pineapple Summer Salsa


  • 1 1/2 cups grilled pineapple, diced *
  • 1 tablespoon lemon juice
  • 1 tablespoon lime juice
  • 1/2 cup diced red bell pepper
  • 1/2 cup diced red onion
  • 1 jalapeño pepper, seeded and minced
  • 1 to 2 cloves garlic, peeled and minced
  • 2 tablespoons chopped fresh cilantro, plus extra leaves for garnish
  • 1/4 teaspoon salt

* Canned pineapple can be used in place of fresh, though the flavor won't be as good. Substitute diced fresh peaches or mangoes for the grilled pineapple, if desired.


  1. To grill pineapple slices, brush lightly with oil, place onto a hot grill or grill pan, and cook for several minutes on each side, till the pineapple dries a bit and grill marks develop.
  2. Oven-drying the pineapple, rather than grilling it, also intensifies its flavor. To oven-dry pineapple, peel a fresh pineapple, and cut it into 1/4"-thick slices; no need to core it. Place the slices on a parchment-lined or lightly greased baking sheet in a single layer.
  3. Bake in a preheated 350 degrees F oven for 50 to 55 minutes, until the pineapple is barely beginning to brown around the edges.
  4. Cool the pineapple, and dice it.
  5. Combine the pineapple with the remaining ingredients in a small bowl, tossing to combine.
  6. Refrigerate for several hours (or overnight) before serving, to let the flavors mellow.

Yield: about 2 cups salsa
Hands-on: 10 to 15 min | Baking: 50 to 55 min

Recipe and photo used with permission from: King Arthur Flour

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