Grilled Pineapple Pico de Gallo
Grilled pineapple pico de gallo combines charred pineapple, citrus and jalapeño for a sweet and smoky condiment that's the perfect addition to summer grilling.
Prep Time10 minutes mins
Cook Time10 minutes mins
Marinate20 minutes mins
Total Time40 minutes mins
Course: Side Dish
Cuisine: Mexican
Keyword: grilled pineapple salsa, pineapple salsa
Servings: 4 servings
Calories: 49kcal
- ½ pineapple peeled and cut into ½ inch slices
- 1 tablespoon avocado oil for grilling
- 2 vine tomatoes stem removed and diced
- 1 jalapeno finely diced
- ½ small red onion diced
- 1 lime cut in half
- ¼ cup cilantro finely chopped
- ½ teaspoon kosher salt
Heat an outdoor grill or grill pan to high and brush oil onto the pineapple slices.
Grill the pineapple slices on both sides, until the edges are slightly darkened and charred, about 2-3 minutes per side.
Once the pineapple is grilled, remove it to a cutting board and chop the grilled pineapple into a small dice.
Add the chopped pineapple to a bowl, along with the chopped tomato, jalapeño, red onion and cilantro.
Add lime juice and salt and mix the pineapple pico de gallo ingredients together until combined.
If you have the time, place the pico de gallo in the refrigerator for 15-20 minutes, then serve with tortilla chips or your favorite tacos.
- For extra smoky flavor, grill the lime and then squeeze the grilled lime juice into the pineapple pico de gallo.
- When picking a pineapple, look for one that has a deep yellow color and smells fragrant, which will be a sweeter pineapple. Green pineapples are not fully ripe yet.
- If you prefer less heat, remove the seeds from the jalapeño.
- Pineapple pico de gallo will last up to 4 days in the refrigerator.
Calories: 49kcal | Carbohydrates: 13g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 6mg | Potassium: 252mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1952IU | Vitamin C: 94mg | Calcium: 29mg | Iron: 1mg