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.

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. 

Procedure:

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.

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. 

Make-Ahead:

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

Perfect Pineapple Recipes

• Grilled Peach and Pineapple Sangria from Hezzi-D's Books and Cooks
• Grilled Pineapple Salsa from Karen's Kitchen Stories
• Mango Pineapple Smoothie from Art of Natural Living
• Pineapple Coconut Dump Cake from Palatable Pastime
• Pineapple Rosemary Bread from That Recipe

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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.

Ingredients

• 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

Instructions

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

Calories

103.56

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

https://www.karenskitchenstories.com/2018/04/grilled-pineapple-and-red-onion-salsa.html

Karen's Kitchen Stories

salsa, pineapple, grilled

appetizer

Mexican

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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.