Homemade Pineapple Salsa Recipe

This fire-roasted homemade pineapple salsa recipe is delicious and goes amazingly well on pork, chicken, steak, fish, and tortilla chips. You will be amazed at how flavorful this is and how easy it is to make.

If you’re anything like us and love extra sauce and salsa, you should definitely check out my beurre blanc or my homemade salsa.

Pineapple Salsa

Pineapple salsa is an accompaniment that can be served raw or cooked and goes well with animal protein and tortilla chips. The Pineapple is an excellent ingredient because of its sweetness and a bit of sourness, giving it outstanding 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 also goes great with protein. Pineapple has bromelain in it, which is an enzyme that breaks down protein when exposed to 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 always to serve it on the side.

Ingredients and Substitutions

• Pineapple – A fresh peeled, cored, and sliced pineapple is best. However, you can use canned ring pineapple. Be sure that it is drained and patted dry with paper towels.
• Onion – You can use a white, yellow, sweet, or red onion.
• Peppers — I like to use jalapeños, but other options are serrano, poblano, or red finger chilis. Feel free to make this as spicy as you want using the pith and seeds.
• Oil – Olive or avocado oil is best. However, feel free to use your favorite neutral-flavored oil.
• Juice — I used pineapple juice and freshly squeezed lime juice. You can substitute the pineapple juice for orange juice and the lime for lemon juice.
• Herbs — Fresh cilantro is highly encouraged because it helps to add lemon-lime flavors to the salsa. You could also add or substitute dry oregano.
• Seasoning – Only coarse salt and freshly cracked pepper is used.

How to Make Pineapple Salsa

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

Lightly coat everything in olive oil, salt, and pepper to prevent everything from sticking to the grill.

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

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

Try serving it with my Pork Tenderloin

Make-Ahead and Storage

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

How to Store: Cover and store in the refrigerator for up to 7 days. This recipe does not freeze well.

chef notes + tips

• You do not have to grill or roast anything in this recipe.  If you prefer to keep it raw, add everything to a blender or food processor and pulse until it is slightly chunky.
• To change up this recipe, you can substitute the pineapple for mango.
• Try using a habanero pepper if you want more spice in this recipe.

More Amazing Sauce Recipes

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Homemade Pineapple Salsa Recipe

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5 from 7 votes

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

Servings: 4 cups

Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

Ingredients 

US CustomaryMetric

• 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
• coarse 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

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

How to Store: Cover and store in the refrigerator for up to 7 days. This recipe does not freeze well.

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

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

Try using a habanero pepper if you want more spice in this recipe.

Nutrition

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

Course: sauce, side

Cuisine: Mexican

Author: Chef Billy Parisi