Charred Pineapple Salsa with Lime, Jalapeño and Cilantro (Grill-Friendly)

How to Make Charred Pineapple Salsa with Lime, Jalapeño and Cilantro (Grill-Friendly)

1. 1

   Step 1: Preheat grill and prepare pineapple

   Heat the grill to medium-high (about 400°F / 200°C). While it heats, halve the pineapple lengthwise and slice into 3/4-inch thick rings or 1-inch wedges; brush both sides lightly with olive oil and a thin glaze of honey to encourage caramelization.

   For this step

   • 1 largeFresh pineapple (whole, peeled and cored)
   • 1 tbspExtra-virgin olive oil
   • 1 tbspHoney (or agave nectar)
2. 2

   Step 2: Char the pineapple

   Place pineapple pieces directly on the hot grates and cook 3–4 minutes per side, until deep grill marks appear and the fruit is golden with some blackened edges. Rotate as needed for even charring; remove to a platter and let cool slightly.
   
3. 3

   Step 3: Cool and chop

   When the pineapple is cool enough to handle, chop it into roughly 1/2-inch dice so the pieces are bite-sized for scooping. Transfer the chopped pineapple to a medium mixing bowl.
   
4. 4

   Step 4: Combine salsa ingredients

   Add the finely diced red onion, chopped jalapeño, chopped cilantro, lime zest and juice, and kosher salt to the bowl with the pineapple. Gently toss to combine, tasting and adjusting salt or lime as needed; if you like more sweetness, drizzle an additional 1/2 teaspoon honey.

   For this step

   • 1/2 mediumRed onion, finely diced
   • 1 mediumJalapeño, seeded and finely chopped (leave seeds for more heat)
   • 1/3 cupFresh cilantro, chopped
   • 2 medium limes (juice)Lime juice (about 2 limes) and zest of 1 lime
   • 1/2 tspKosher salt
   
5. 5

   Step 5: Rest to marry flavors

   Let the salsa sit at room temperature for 10–15 minutes to let the flavors meld and for some of the pineapple juices to mingle with the lime and onion. Stir once more before serving and adjust seasoning if desired.
6. 6

   Step 6: Serve and store

   Serve warm or at room temperature alongside grilled fish, chicken, pork or with tortilla chips. Store leftovers in an airtight container in the fridge for up to 3 days; flavors will continue to develop but texture will soften over time.
   

1. Heat the grill to medium-high (about 400°F / 200°C). While it heats, halve the pineapple lengthwise and slice into 3/4-inch thick rings or 1-inch wedges; brush both sides lightly with olive oil and a thin glaze of honey to encourage caramelization.
2. Place pineapple pieces directly on the hot grates and cook 3–4 minutes per side, until deep grill marks appear and the fruit is golden with some blackened edges. Rotate as needed for even charring; remove to a platter and let cool slightly.
3. When the pineapple is cool enough to handle, chop it into roughly 1/2-inch dice so the pieces are bite-sized for scooping. Transfer the chopped pineapple to a medium mixing bowl.
4. Add the finely diced red onion, chopped jalapeño, chopped cilantro, lime zest and juice, and kosher salt to the bowl with the pineapple. Gently toss to combine, tasting and adjusting salt or lime as needed; if you like more sweetness, drizzle an additional 1/2 teaspoon honey.
5. Let the salsa sit at room temperature for 10–15 minutes to let the flavors meld and for some of the pineapple juices to mingle with the lime and onion. Stir once more before serving and adjust seasoning if desired.
6. Serve warm or at room temperature alongside grilled fish, chicken, pork or with tortilla chips. Store leftovers in an airtight container in the fridge for up to 3 days; flavors will continue to develop but texture will soften over time.