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    Homemade Pineapple Salsa Recipe

    Published July 16, 2020. This post may contain affiliate links. Please read my disclosure policy.

    This fire-roasted homemade pineapple salsa recipe is absolutely delicious and goes amazingly well on pork, chicken, steak, or fish, and especially with tortilla chips.

    If you’re anything like us and love a little extra sauce and salsa then you definitely should check out my beurre blanc or my restaurant-style salsa.

    bowl of homemade pineapple salsa with cilantro

    Pineapple Salsa

    There are so many different types of salsas out there, whether it’s hot, mild, mango, or anything in between.  Pineapple makes for a great ingredient when making this because of the sweet with a bit of sour giving it great balance.  The sweet flavors are really enhanced when you caramelize it giving it more sugar, which is why I grilled it.

    Not only is it delicious with chips but it goes great on protein as well.  With that being said, pineapple has bromelain in it which is an enzyme that breaks down protein when it comes to encountering it for too long.  Essentially if you serve it on top of protein it will break down the protein until it turns to mush.  It’s my recommendation to always serve it on the side.

    How to Make It

    Follow these quick instructions on how to make this delicious recipe:

    1. Slice all of the ingredients thickly so that they do not fall through the grill grates.

    slicing a peeled pineapple on a cutting board

    1. Lightly coat everything in olive oil, salt, and pepper to aid in everything not sticking to the grill.

    drizzling olive oil on sliced vegetables

    1. Place the vegetables and fruit onto the grill and cook for 3-5 minutes per side or until dark grill marks have formed but been sure to not overcook.

    grilled pineapple on a grill

    1. Remove everything from the grill and put it into a blender along with pineapple juice, lime juice, cilantro, sea salt, and pepper and pulse until slightly chunky.

    pineapple salsa blending in a blender

    What Does It Go On?

    This salsa is incredibly versatile and goes well on a myriad of things.  Here are some of my favorite things to put it on in addition to chips:

    Recipe Chef Notes + Tips

    Make-Ahead: You can make this up to 2 days ahead of time.

    How to Store: Place covered in the refrigerator for up to 7 days.  This recipe will not freeze well.

    You definitely do not have to grill or roast anything in this recipe.  If you prefer to keep it raw simply add everything to a blender or food processor and pulse until it is slightly chunky.

    To change up this recipe you can sub the pineapple for mango.

    If you are looking to add much more spice to this recipe try using a serrano or even a habanero pepper.

    homemade pineapple salsa in a bowl

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    Let's Cook - Chef Billy Parisi

    Homemade Pineapple Salsa Recipe

    5 from 2 votes
    This fire-roasted homemade pineapple salsa recipe is absolutely delicious and goes amazingly well on pork, chicken, steak, or fish.
    Servings: 4 cups
    Prep Time: 5 minutes
    Cook Time: 10 minutes

    Ingredients 

    • 1 peeled, cored, and thickly sliced pineapple
    • 1 peeled and thickly sliced sweet onion
    • 2 seeded jalapeños
    • 2 tablespoons olive oil
    • 1/3 cup pineapple juice
    • Juice of 1 lime
    • ¼ cup packed fresh cilantro
    • Sea salt and pepper to taste

    Instructions

    • Preheat the grill to high heat (450° to 550°).
    • Coat the pineapple, onion, and jalapeños in olive oil and evenly spread everything out on a hot pre-heated grill for 3-5 minutes per side or until dark grill marks are formed and everything is roasted. Everything should be cooked but not mushy.
    • Put the vegetables and fruit into a blender along with the pineapple juice, lime juice, cilantro, salt, and pepper and pulse on high speed until it is smoothed out but still slightly chunky.
    • Serve.

    Notes

    Chef Notes:
    • Make-Ahead: You can make this up to 2 days ahead of time.
     
    • How to Store: Place covered in the refrigerator for up to 7 days.  This recipe will not freeze well.
     
    • You definitely do not have to grill or roast anything in this recipe.  If you prefer to keep it raw simply add everything to a blender or food processor and pulse until it is slightly chunky.
     
    • To change up this recipe you can sub the pineapple for mango.
     
    • If you are looking to add much more spice to this recipe try using a serrano or even a habanero pepper.

    Nutrition

    Calories: 214kcalCarbohydrates: 39gProtein: 2gFat: 7gSaturated Fat: 1gSodium: 10mgPotassium: 388mgFiber: 4gSugar: 29gVitamin A: 274IUVitamin C: 123mgCalcium: 49mgIron: 1mg
    Course: sauce, side
    Cuisine: Mexican