Grilled Pineapple Mango Salsa


  • 1/2  ripe pineapple, peeled, cored and sliced 1-inch thick
  •   2-4 jalapeños
  •   Olive oil, for grilling the pineapples and jalapeños
  • mango, peeled and diced
  • 1/4 Cup  minced red onion
  • scallions, sliced thinly
  • 3 Tablespoons  cilantro, chopped
  • 3 Tablespoons  lime juice
  • 2 Tablespoons  honey
  • 2 Tablespoons  extra-virgin olive oil
  •   2-3 dashes of hot sauce
  •   Salt and pepper, to taste

Grilling pineapple gives the fruit a lovely hint of smoke, while lime balances the sweet with sour citrus and jalapeño packs a spicy punch. Serve this summertime salsa atop your favorite bean burgers, salads, and tacos. This recipe came to us from Donna of Fab Frugal Food.


Preheat a gas grill or grill pan on medium-high heat.

Spray the pineapple and jalapeños with a little olive oil. Grill until the pineapples and jalapeños are charred slightly, about 2 minutes per side, then set aside to cool slightly. Dice the jalapeños and pineapple slices after they cool and place in a large bowl.

In a medium-sized bowl, stir together the mango, red onion, scallions, cilantro, lime juice, honey, and olive oil. Add the mango mixture to the charred, diced pineapples and jalapeños. Season with a few dashes of hot sauce and salt and pepper, to taste.

Chill in the refrigerator for at least 2 hours. Bring to room temperature before serving.

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