The Ultimate Grilled Pineapple Jalapeño Salsa Recipe: Sweet, Smoky, and Perfectly Spicy!

Prepare to tantalize your taste buds with our sensational **Grilled Pineapple Jalapeño Salsa**! This incredible condiment is a vibrant symphony of flavors, where the natural sweetness of pineapple meets a delightful smoky char and the invigorating kick of fresh jalapeños. It’s not just a salsa; it’s a versatile culinary masterpiece that will elevate any dish, from succulent grilled meats to light, refreshing seafood, and even your favorite tacos. Get ready to transform your meals with this irresistibly flavorful creation!

Grilling is a passion of mine, and few things capture the essence of summer quite like the sweet, caramelized notes of grilled pineapple. While it makes a fantastic dessert – like my renowned Grilled Pineapple with Rum Butter Sauce – its true magic often shines when incorporated into savory dishes. Today, I’m thrilled to share a recipe that perfectly showcases this versatility: a homemade Grilled Pineapple Jalapeño Salsa that you’ll want to put on everything.

This salsa boasts a unique flavor profile: a subtle smokiness from the grill, a burst of tropical sweetness, and a zesty, spicy finish that leaves you craving more. It’s perfectly balanced, making it an ideal companion for a wide array of dishes. Imagine it draped over a perfectly seared steak, enhancing a tender pork chop, brightening a flaky piece of fish, or adding an exotic twist to grilled shrimp. And for taco night? It’s an absolute game-changer! Its vibrant colors and fresh ingredients also make it a stunning addition to any table.

How to Make Grilled Pineapple Jalapeño Salsa: A Step-by-Step Guide

Creating this delicious pineapple jalapeño salsa is surprisingly simple, yet it yields a complex flavor that tastes gourmet. The key to its depth comes from grilling the pineapple and roasting the peppers, which unlock incredible smoky and sweet notes. I’ve broken down each step to ensure your success, from selecting the perfect pineapple to assembling the final vibrant salsa.

Choosing and Preparing Your Pineapple for Grilling

The foundation of any great pineapple salsa begins with a truly excellent pineapple. While pre-cut pineapple might seem convenient, trust me when I say that peeling your own fresh pineapple results in a vastly superior flavor and juiciness. The fresh fruit retains its natural sugars and vibrant acidity much better when kept in its protective skin until just before use. Plus, buying a whole pineapple is often more economical!

How to Select a Ripe Pineapple:

• Smell: A ripe pineapple will have a sweet, fragrant aroma at its base. Avoid any that smell fermented or have no scent at all.
• Color: Look for a pineapple with a golden-yellow hue, particularly towards the base. Greenish pineapples might be under-ripe, while overly dark ones could be past their prime.
• Feel: It should feel firm but yield slightly to a gentle squeeze. Too soft means overripe, too hard means not ready.
• Leaves: The green leaves should be fresh and vibrant. You should be able to pull a single leaf from the center with a slight tug.

How to Easily Remove the Skin from a Fresh Pineapple

Peeling a pineapple might seem a little daunting at first, but with a good sharp knife and these simple steps, you’ll be a pro in no time. The goal is to maximize the amount of juicy fruit while removing all the tough, spiky skin and “eyes.”

After peeling, remove the tough inner core by slicing the fruit into wedges around it. For this recipe, I find cutting the pineapple into spears makes it easier to grill evenly and then chop into small cubes for the salsa.

How to Grill Pineapple to Perfection

Grilling the pineapple is where the magic truly happens for this salsa. The high heat caramelizes the natural sugars, intensifying the sweetness and adding a beautiful smoky depth that cannot be achieved with raw pineapple. You have options here: an indoor grill pan works wonderfully, or you can take it outside to a charcoal or gas grill. Whichever method you choose, always start with a clean grilling surface to prevent sticking and ensure even cooking.

For me, an indoor grill pan is often the most convenient choice, allowing me to make this delicious salsa any time of year. I prefer to grill the pineapple on its own, allowing its inherent sweetness to develop without any added sugars or oils. This pure caramelization creates an incredible base flavor for our salsa.

Grilling Steps:

1. Preheat your grill: Heat your outdoor grill to medium-high or your indoor grill pan to medium-high until it’s very hot.
2. Place pineapple spears: Arrange the pineapple spears directly on the hot grill or grill pan.
3. Grill for even marks: Grill each side for about 3-5 minutes, or until beautiful, distinct grill marks appear and the pineapple becomes semi-soft. Be careful not to over-grill, as it can become mushy and fall apart. We want tender, not disintegrating!
4. Cool: Once grilled to perfection, remove the pineapple from the heat and place it on a platter to cool completely. This cooling step is crucial before dicing for the salsa.

Roasting Peppers for Smoky Depth and Mild Heat

While the pineapple cools, we’ll prepare the peppers. Roasting a poblano and a fresh jalapeño under the broiler adds another layer of smoky flavor and mellows their raw bite, making them perfect for this salsa. The poblano offers a rich, earthy flavor with very little heat, while the jalapeño provides that essential spicy kick.

Preheat your oven broiler. Place a whole poblano pepper and a whole fresh jalapeño pepper on a broil-safe sheet pan. Roast them under the broiler for about 10-15 minutes, turning occasionally, until their skins are charred and blistered. The charring contributes significantly to the salsa’s smoky profile.

Once charred, immediately transfer the hot poblano pepper to a plastic bag (or a bowl covered tightly with plastic wrap) and wrap it in a kitchen towel. This traps the steam, making the skin much easier to peel off later. Let it sit for about 15 minutes. The jalapeño can cool on its own on the pan or a small plate.

How to Assemble Your Irresistible Grilled Pineapple Jalapeño Salsa

With your grilled pineapple cool and your roasted peppers ready, it’s time to bring all these incredible flavors together into a harmonious and vibrant salsa. Precision in dicing and balancing the ingredients is key to achieving that perfect taste and texture.

1. Dice the Pineapple: Once the grilled pineapple is cool to the touch, dice about half of the spears into approximately 1/2-inch cubes. Place these sweet, smoky cubes into a medium mixing bowl.
2. Prepare the Poblano: Remove the poblano from the plastic bag. The charred skin should peel off easily. Slice the pepper in half, remove the stem and seeds, and finely dice the flesh. Add to the bowl with the pineapple.
3. Prepare the Jalapeño: For the jalapeño pepper, follow the same process: remove the stem, slice in half, and remove the seeds (this is where most of the heat resides, so remove more or less depending on your desired spice level). Finely dice the jalapeño and add it to the bowl. Chef’s Tip: When handling jalapeños, consider wearing plastic kitchen prep gloves to protect your hands from the capsaicin, which can cause irritation. Always wash your hands thoroughly with soap and water immediately after handling!
4. Add Aromatics: Finely dice about 1/4 cup of red onion and add it to the bowl. Red onion provides a sharp, fresh bite that complements the sweetness.
5. Incorporate Fresh Herbs: Remove the large stems from fresh cilantro and rough chop about 1/2 cup of the leaves. Add to the mixture. Cilantro adds a bright, herbaceous note essential to fresh salsas.
6. Season and Acidity: Add kosher salt and freshly ground black pepper to taste. Incorporate 1 teaspoon of white wine vinegar. The vinegar is crucial for brightening the flavors and balancing the sweetness and heat.
7. Gentle Toss and Rest: Toss all the ingredients gently until well combined. Allow the Grilled Pineapple Jalapeño Salsa to sit for at least 30 minutes, or ideally an hour, at room temperature. This resting period allows the flavors to meld beautifully, creating a more cohesive and delicious salsa. Mix gently once more before serving.

The result is a wonderfully complex salsa that is both refreshing and exciting, bursting with sweet, smoky, and spicy notes.

Serving Suggestions: Unleash the Versatility!

This sweet and spicy salsa isn’t just a side dish; it’s a flavor enhancer that can transform many meals. Its bright and bold profile makes it incredibly versatile:

• With Grilled Meats: Our absolute favorite pairing! Serve this atop a perfectly grilled hangar steak seasoned with an Ancho Chile Rub for a deliciously tender and flavorful steak dinner. It’s also fantastic with pork chops, chicken breasts, or even lamb.
• Seafood Sensation: It sings beautifully with grilled or pan-seared salmon, mahi-mahi, cod, or shrimp. The tropical notes complement the delicate flavors of the sea.
• Taco Perfection: Spoon it generously into fish tacos, chicken tacos, or even vegetarian black bean tacos for an explosion of flavor.
• Appetizer Delight: Serve it simply with tortilla chips for a crowd-pleasing dip at your next gathering.
• Salad Topper: Use it to add a tropical, spicy kick to a fresh green salad or a grain bowl.
• Breakfast/Brunch Boost: Surprisingly delicious with scrambled eggs or alongside a breakfast burrito.

Tips for Success & Variations:

• Adjusting Spice: For more heat, leave some seeds in the jalapeño or add a pinch of cayenne pepper. For less heat, remove all seeds and membranes from the jalapeño.
• Make Ahead: This salsa is best made fresh but can be prepared a few hours in advance. Store it in an airtight container in the refrigerator. The flavors will continue to meld and deepen.
• Add More Herbs: Feel free to experiment with other fresh herbs like mint for an extra refreshing twist.
• Lime vs. Vinegar: While I prefer white wine vinegar for its crispness, fresh lime juice can also be used to add acidity.
• Sweetness Level: If your pineapple isn’t as sweet as you’d like, a tiny pinch of brown sugar can be added to the salsa to boost the flavor.

Frequently Asked Questions (FAQ) About Pineapple Jalapeño Salsa:

Can I use canned pineapple for this recipe?

While you technically *can*, I strongly advise against it for this specific recipe. The magic of this salsa comes from the unique smoky and caramelized flavor that only grilling fresh pineapple provides. Canned pineapple will lack this depth and might be overly sweet.

How spicy is this salsa?

The spice level is adjustable! By removing all the seeds and membranes from the jalapeño, you’ll get a mild heat. For a medium kick, leave a few seeds. If you love a lot of spice, you can leave all the seeds or even add an extra jalapeño (or a spicier chili like serrano for a real kick!). The poblano adds very little heat, focusing more on a smoky, earthy flavor.

How long does homemade pineapple salsa last?

Stored in an airtight container in the refrigerator, this salsa typically lasts for 3-4 days. It’s best enjoyed fresh within the first 1-2 days for optimal flavor and texture.

Can I make this salsa without a grill?

If you don’t have a grill or grill pan, you can roast the pineapple in the oven at a high temperature (around 400°F/200°C) until it caramelizes and gets slightly browned edges. It won’t have the distinct grill marks or quite the same smoky flavor, but it will still be delicious.

What are the best types of steak to serve with this salsa?

This salsa pairs exceptionally well with lean, flavorful cuts of steak like hangar steak, skirt steak, flank steak, or sirloin. Its bright and spicy notes cut through the richness of the meat beautifully.

If you’ve tried this incredibly flavorful Grilled Pineapple Jalapeño Salsa recipe, we’d love to hear from you! Please help other readers by commenting below and sharing some stars! We 🫶🏼 appreciate you!

All content and photographs ©Claudia’s Table and claudiastable.com

Check out our New & Delicious posts below

• Pasta with Grilled Vegetables, Feta, and Lemon
• Grilled Asian Marinated Flank Steak
• Classic Homemade Chunky Blue Cheese Dressing
• 3-Ingredient Crispy Oven-Roasted Potatoes
• Grilled Peach Avocado Chicken Salad