Grilled Pineapple Salsa Recipes

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GRILLED PINEAPPLE SALSA



Grilled Pineapple Salsa image

This is my favorite salsa to go with summer grilling! Have served this for guests and family and everyone loves it! Serve with grilled chicken breast, fish, or pork.

Provided by Elaine

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes

Time 1h20m

Yield 6

Number Of Ingredients 11

½ fresh pineapple - peeled, cored, and sliced into 1/2-inch pieces
cooking spray
1 red bell pepper, finely chopped
1 small sweet onion, chopped
¼ cup chopped fresh cilantro
1 small jalapeno pepper, finely chopped
1 clove garlic, minced
1 tablespoon lime juice
1 teaspoon white sugar
½ teaspoon salt
ground black pepper to taste

Steps:

  • Preheat grill for medium heat and lightly oil the grate. Spray pineapple pieces with cooking spray.
  • Cook pineapple on the grill until lightly browned and caramelized, 5 to 10 minutes. Remove pineapple from grill and cool; chop.
  • Mix pineapple, red bell pepper, onion, cilantro, jalapeno pepper, garlic, lime juice, sugar, salt, and ground black pepper together in a bowl; refrigerate until chilled and flavors blend, about 1 hour.

Nutrition Facts : Calories 36.5 calories, Carbohydrate 8.8 g, Fat 0.2 g, Fiber 1.3 g, Protein 0.7 g, Sodium 196.6 mg, Sugar 6 g

GRILLED PINEAPPLE SALSA



Grilled Pineapple Salsa image

Provided by Marcela Valladolid

Categories     Condiment/Spread     Sauce     Fruit     Vegetarian     Cinco de Mayo     Backyard BBQ     Tropical Fruit     Pineapple     Grill/Barbecue     Vegan     Party     Cilantro     Chile Pepper

Yield Makes 2 1/2 cups

Number Of Ingredients 6

1/2 ripe but firm pineapple, peeled, cored, and cut into 1/2-inch-thick slices
1/4 cup chopped fresh cilantro
1/2 serrano chile, stemmed, seeded, and diced
1 tablespoon fresh lime juice
Pinch of sugar, or to taste
Salt and freshly ground black pepper

Steps:

  • Prepare a grill or grill pan to medium-high heat.
  • Grill the pineapple slices for 2 minutes per side, or until tender and grill-marked. Transfer the slices to a cutting board and chop them. Put the chopped pineapple in a medium bowl and stir in the cilantro, serrano chile, and lime juice. Season the salsa to taste with sugar, salt, and pepper. Serve warm.

GRILLED PINEAPPLE-JICAMA SALSA



Grilled Pineapple-Jicama Salsa image

Provided by Bobby Flay

Categories     appetizer

Time 20m

Yield about 4 cups

Number Of Ingredients 10

1/2 small pineapple, peeled, cored and sliced into 1/2-inch-thick rings
1 red bell pepper
1 tablespoon canola oil
1/2 small jicama, peeled and finely diced
1 small red onion, finely chopped
2 red chile peppers (such as Thai bird or Fresno), stemmed and finely diced
3 tablespoons rice vinegar
2 tablespoons extra-virgin olive oil
3 tablespoons finely chopped fresh basil
Kosher salt and freshly ground pepper

Steps:

  • Preheat a grill to high. Brush the pineapple and bell pepper with canola oil; grill, turning, until the pineapple is golden brown on both sides and the pepper is slightly charred, about 6 minutes.
  • Let the bell pepper cool, then peel, seed and dice. Dice the pineapple and place in a bowl. Add the bell pepper, jicama, red onion, chiles, vinegar, olive oil and basil; season with salt and pepper and toss.

GRILLED PINEAPPLE AND ONION SALSA



Grilled Pineapple and Onion Salsa image

Provided by Food Network

Categories     appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 6

1/2 fresh pineapple cored, peeled and sliced 1/4-inch thick
1 large red onion, sliced 1/4-inch thick
5 scallions, trimmed
Salt and pepper
1 lime, juiced
Cilantro leaves, for garnish

Steps:

  • Grill pineapple and red onion until soft, about 2 minutes each side. Add scallions to the grill for 1 to 2 minutes.
  • In a large bowl toss pineapple, onions, scallions, salt, and pepper. Plate and sprinkle with lime juice. Garnish with cilantro leaves.

GRILLED TILAPIA WITH PINEAPPLE SALSA



Grilled Tilapia with Pineapple Salsa image

Years ago I found a grilled tilapia recipe in a seafood cookbook. The pineapple salsa with cilantro has a touch of spice and goes so well with the flaky, tender fish. -Beth Fleming, Downers Grove, Illinois

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 8 servings (2 cups salsa).

Number Of Ingredients 10

2 cups cubed fresh pineapple
2 green onions, chopped
1/4 cup finely chopped green pepper
1/4 cup minced fresh cilantro
4 teaspoons plus 2 tablespoons lime juice, divided
1/8 teaspoon plus 1/4 teaspoon salt, divided
Dash cayenne pepper
1 tablespoon canola oil
8 tilapia fillets (4 ounces each)
1/8 teaspoon pepper

Steps:

  • For salsa, in a small bowl, combine pineapple, green onions, green pepper, cilantro, 4 teaspoons lime juice, 1/8 teaspoon salt and cayenne. Refrigerate until serving., Mix oil and remaining lime juice; drizzle over fillets. Sprinkle with pepper and remaining salt., Grill fish, covered, on an oiled rack over medium heat or broil 4 in. from heat until fish just begins to flake easily with a fork, 2-3 minutes on each side. Serve with salsa.

Nutrition Facts : Calories 131 calories, Fat 3g fat (1g saturated fat), Cholesterol 55mg cholesterol, Sodium 152mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 21g protein. Diabetic Exchanges

GRILLED TUNA WITH PINEAPPLE SALSA



Grilled Tuna with Pineapple Salsa image

When Beveylon Concha spent some time in Honolulu, she came upon this tropical treatment for tuna. Now a personal chef in Chesapeake, Virginia, she still prepares the pineapple salsa for everything from grilled fish to pork and poultry.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 9

1/2 medium fresh pineapple, peeled and cut into 1/2-inch slices
1 small onion, diced
2 jalapeno peppers, seeded and diced
2 tablespoons minced fresh cilantro
2 tablespoons lime juice
4 tuna steaks (6 ounces each)
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Grill pineapple slices, uncovered, over medium heat for 5-7 minutes on each side. Chill for 30 minutes. , Dice the pineapple; place in a bowl. Stir in the onion, jalapenos, cilantro and lime juice. Refrigerate for 1 hour or until chilled., Brush tuna steaks with oil; sprinkle with salt and pepper. Grill, covered, over medium heat for 5 minutes on each side or until fish flakes easily with a fork. Serve with pineapple salsa.

Nutrition Facts : Calories 252 calories, Fat 5g fat (1g saturated fat), Cholesterol 77mg cholesterol, Sodium 212mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 1g fiber), Protein 40g protein. Diabetic Exchanges

GRILLED PINEAPPLE SALSA



Grilled Pineapple Salsa image

Provided by Mark Bittman

Categories     quick, condiments, side dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 16

1 teaspoon mild chili powder, like Aleppo or New Mexico
1 teaspoon salt
1 teaspoon sugar
1 medium pineapple, peeled, cored and sliced or quartered
1 medium red onion, chopped
1 tablespoon lemon juice, or to taste
1/4 cup chopped fresh cilantro or mint leaves, or a combination
4 scallions, chopped
1 tablespoon minced fresh ginger
1/2 teaspoon minced garlic
2 teaspoons soy sauce
1 tablespoon lime juice, or to taste
1 medium tomato, cored, seeded and chopped, with its juice
2 shallots, chopped
Freshly ground black pepper to taste
2 teaspoons sherry or balsamic vinegar, or to taste

Steps:

  • Start a charcoal or gas grill; fire should be moderately hot. Combine chili powder, salt and sugar and sprinkle pineapple with it. Grill on each side until lightly browned, 5 to 10 minutes total. Remove and cool.
  • Roughly chop pineapple and combine it and its juice with any of the 3 groups of ingredients. Taste and adjust seasoning and serve immediately.

GRILLED PINEAPPLE MANGO SALSA



Grilled Pineapple Mango Salsa image

This salsa is so easy to make and versatile too. Add what you like, leave out what you don't like. It should taste as fresh as summer! Great with fish, chicken, pork, chips, or just with a spoon! This is a do ahead recipe for sure. It taste better the next day. Play with this salsa, I have added grapes, apples, dried cranberries, cantaloupe, honeydew melon, watermelon; just balance sweet with acid of lime or lemon. Have fun with it!

Provided by Mama Smith

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Mango Salsa Recipes

Time 8h20m

Yield 12

Number Of Ingredients 8

3 slices fresh pineapple
1 red bell pepper
1 jalapeno pepper
2 large mangos - peeled, seeded, and diced
1 small red onion, diced
¼ cup chopped cilantro
1 lime, juiced
½ teaspoon lime zest

Steps:

  • Preheat an outdoor grill for medium-high heat; lightly oil the grate.
  • Cook the pineapple, red bell pepper, and jalapeno pepper on the preheated grill, turning frequently, until the pineapple has mild grill marks and the peppers are browned on all sides, about 3 minutes for pineapple and 5 to 7 minutes for peppers. Carefully remove from grill and place peppers in paper bag to cool.
  • After peppers are cool, rub skins off gently with paper towels, cut in half, and remove and discard seeds. Cut the cooled pineapple and peppers into a small dice and place into a bowl. Add the mango, red onion, cilantro, lime juice, and lime zest; stir to combine. Cover the bowl with plastic wrap and refrigerate for 8 hours to 1 day before serving.

Nutrition Facts : Calories 48 calories, Carbohydrate 12.4 g, Fat 0.2 g, Fiber 1.6 g, Protein 0.6 g, Sodium 2.4 mg, Sugar 9.7 g

GRILLED TOMATILLO AND PINEAPPLE SALSA



Grilled Tomatillo and Pineapple Salsa image

Tart green tomatillos, which are relatives of tomatoes, cut the sweetness of pineapple in this lively salsa spiked with serrano chiles.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes about 2 1/2 cups

Number Of Ingredients 8

1 pound tomatillos, husked and halved
2 slices pineapple (each about 6 inches long and 1/2 inch thick)
3 fresh serrano chiles, stemmed
1 garlic clove
1/2 teaspoon coarse salt
1 tablespoon honey
1/2 cup loosely packed fresh cilantro, finely chopped
1 tablespoon finely chopped white onion

Steps:

  • Preheat grill to medium (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grate for just 5 or 6 seconds). Grill tomatillos, pineapple, and chiles, flipping once, until blackened and cooked through, about 4 minutes per side. Set aside.
  • Using a mortar and pestle or the side of a large knife on a cutting board, crush together garlic and salt to form a paste. Pulse garlic paste, tomatillos, chiles, and honey in a food processor until coarsely combined; transfer to a bowl.
  • Cut pineapple into 1/2-inch dice. Add pineapple, cilantro, and onion to the tomatillo mixture; stir until combined. Serve warm or at room temperature.

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