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Jun 24, 2023

Grilled Pineapple and Red Onion Salsa

This Grilled Pineapple and Red Onion Salsa is delicious served with tortilla chips as an appetizer. It's also fabulous spooned over grilled fish or added to tacos.

Grilled Pineapple and Red Onion Salsa in a black bowl.

I even mixed some leftovers of this grilled pineapple and red onion salsa into leftover shredded red chili short rib meat and wrapped the mixture into some hot tortillas and topped them with shredded lettuce. The flavors were wonderfully sweet and savory.

Ingredients in this Salsa:

Besides the fresh pineapple and the red onion, you will also need olive oil for grilling, a fresh green chile (either a jalapeño or serrano), cilantro, lime juice, and salt and pepper. 


This pineapple and red onion salsa is really easy to make. Just fire up the grill and cut a fresh pineapple and a large red onion into thick slices. Grill them for a few minutes to get a nice char. Let them cool, and then chop the pineapple and onion into "salsa-sized" pieces and mix with garlic, jalapeño, and lots of cilantro, lime juice, and a bit of olive oil.

Don't worry about the red onions being too pungent. They become so sweet after being grilled! The char on both the pineapple and the red onion is also so appealing visually and as a flavor. 

I had plenty of skeptical taste testers when I made this salsa, and every one of them became a convert once they tried it.

Grilled Pineapple and Red Onion Salsa in a black bowl.

Equipment You May Need:

If it's not grilling season, or if you don't have a grill, you can char the pineapple and red onion on a grill pan to get the grill marks. While the flavor might be a little less smoky, the salsa will still be delicious.

Pineapple Salsa Recipe Variations:

I used one fresh minced green jalapeño chile in this salsa. To mellow the flavor of the chile and add to the smoky flavor, you could also grill the whole chile at the same time as the pineapple and onion. Be sure to turn the chile often. 

Optionally, you could also use canned fire-roasted diced green chiles

If cilantro isn't your jam, you could substitute flat-leaf parsley or even shredded cabbage. 


This recipe can be made a day in advance and kept in the refrigerator. While you probably won't have any leftovers, if you do, you can keep them in the fridge for a day or two. 

The first time I made this, we used it both as an appetizer with chips and also for topping freshly grilled salmon. It was delicious! 

More Homemade Salsa Recipes:

I'm a huge salsa fan and can't resist making it with all kinds of flavors. If you're like me, be sure to check these out. 

Roasted Jalapeño Salsa

Tomato and Corn Chipotle Salsa

Pear Salsa

Roasted Tricolor Pepper Salsa

Tomato and Tomatillo Salsa

Pico de Gallo

More of My Favorite Karen's Kitchen Stories Recipes Using Pineapple:

Dried Fig and Pineapple Muffins

Roasted Pineapple Slaw

Pork and Pineapple Kebabs

Grilled Teriyaki Pork Kebabs

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Perfect Pineapple Recipes

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Grilled Pineapple and Red Onion Salsa in a black bowl.

Grilled Pineapple and Red Onion Salsa

Grilled Pineapple and Red Onion Salsa
Yield: 12 servings
Author: Karen's Kitchen Stories
Prep time: 30 MinCook time: 15 MinInactive time: 15 MinTotal time: 1 Hour
This Grilled Pineapple and Red Onion Salsa is delicious served with corn chips as an appetizer. It's also fabulous spooned over grilled fish or added to tacos.


  • 1 small fresh pineapple, peeled, cored, and cut into 3/4 inch thick slices
  • 1 red onion, peeled, and cut into 3/8 inch slices
  • 1/4 cup plus 2 tablespoons olive oil, divided
  • 1 teaspoon minced garlic
  • 1 minced fresh jalapeño or serrano chile
  • 2 cups chopped cilantro
  • 2 tablespoons fresh lime juice
  • Salt and pepper to taste


  1. Brush the pineapple and onion slices with olive oil on both sides, and grill over medium low heat until charred, about 8 to 12 minutes. Cool and then chop into small pieces.
  2. In a bowl, combine the pineapple and onions with the garlic, chile, cilantro, lime juice, olive oil, and salt and pepper. Let rest for at least 15 minutes for the flavors to meld.

Nutrition Facts



Fat (grams)

6.94 g

Sat. Fat (grams)

0.95 g

Carbs (grams)

11.16 g

Fiber (grams)

1.32 g

Net carbs

9.84 g

Sugar (grams)

7.9 g

Protein (grams)

0.61 g

Cholesterol (grams)

0 mg
salsa, pineapple, grilled
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This recipe was adapted from Mark Bittman's Kitchen Matrix: More Than 700 Simple Recipes and Techniques to Mix and Match for Endless Possibilities

This is an updated recipe, originally published in May, 2018. 

Would you like to comment?

  1. I want the salsa. I want the bowl. And I want that napkin with the golden star...

    I want it all!

    great recipe, although I would have to skip the onions for hubby's health sake... isn't that great that grilling season is upon us? (not that we don't grill with snow outside, but it's not very pleasant)

    1. Thanks Sally! I love the bowl and the napkin!

  2. So excited when I saw your grilled pineapple photo on social media earlier. Yum, yum, yum. I can't wait to try this, Karen. Thanks for joining us.

  3. I love pineapple and grill it all summer long because for some reason I can't eat raw pineapple. Canned is okay to eat on it's own but fresh must be cooked somehow and grilling is my preference. Can't wait to try this.

  4. How creative! Thanks for linking up your recipe on the Celebrate 365 Blog Party!

  5. Grilling pineapple adds such an amazing flavor!

  6. I'm a huge fruit salsa lover and grilling just adds over the top flavor!


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