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May 1, 2018

Grilled Pineapple and Red Onion Salsa

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.

Grilled Pineapple and Red Onion Salsa in a bowl with a green napkin

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

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.

Grilled Pineapple and Red Onion Salsa in a dark grey bowl

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

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

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.

Yield: 2 1/2 cups salsa

Grilled Pineapple and Red Onion Salsa


  • 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. 
This recipe was adapted from Mark Bittman's Kitchen Matrix: More Than 700 Simple Recipes and Techniques to Mix and Match for Endless Possibilities. Camilla of Culinary Adventures with Camilla, and Wendy of A Day in the Life on the Farm are cooking their way through the book, and I'm joining in as often as I can. If you need a cookbook that teaches you how to improvise in the kitchen, this is the one.

Grilled Pineapple and Red Onion Salsa  #pineapplesalsa #salsa

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!


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