5 from 3 votes
Grilled Pineapple Mango Salsa With Corn
Sweet, smoky, and spicy, this summery Grilled Pineapple Mango Salsa With Corn brings the heat in all the right ways.
Prep Time
15 mins
Cook Time
30 mins
Total Time
40 mins
Servings:
6
People, as an appetizer
Calories:
287 kcal
Course:
Appetizer
Cuisine:
Mexican
Ingredients
For The Salsa:
- 2 corn shucked, ears
- 5 teaspoons olive oil divided
- ½ teaspoon chipotle pepper ground
- ½ pineapple sliced ½ inch thick, whole
- 1 Mango sliced into sticks, large
- 1 jalapeno pepper minced (about 3 tablespoons)
- ⅓ cup cilantro roughly chopped
- 1 avocado diced
- salt to taste
For The Chips:
- 4 whole-grain tortillas 8-inch, or gluten-free tortillas
- 4 teaspoons olive oil divided
- ½ teaspoon chipotle pepper ground
For The Dressing:
- 2 tablespoons lime juice fresh
- 2 teaspoons honey or agave syrup
- 1 tablespoon olive oil
Instructions
- Preheat your grill to high heat. Rub the corn with 2 teaspoons of the olive oil and sprinkle with the ground chipotle pepper.
- Place the corn over direct heat on the grill and cook, turning every few minutes, until charred, 10-15 minutes. Once cooked, transfer to a plate to cool.
- Rub the sliced pineapple with 2 teaspoons of olive oil (1 teaspoon per side) and place on the grill. Cook until charred, about 2 minutes on the first side. Flip and cook an additional 1-2 minutes, then transfer to a plate. Reduce the heat to medium.
- Rub the mango with the remaining 1 teaspoon of oil and place onto the grill. Cook for 2-3 minutes per side, until charred, flipping once. Transfer to a plate and increase the heat to high.
- Rub each tortilla with 1 teaspoon of oil (½ teaspoon per side) and sprinkle one side of each with the ground chipotle pepper. Place onto the grill and cook until they start to bubble char, 1-2 minutes per side.
- Immediately cut the tortillas into triangles (they crisp up fast, so cut them quickly to make it easier!).
- Cut the pineapple and mango into small cubes and add to a large bowl. Use a sharp knife to slice the kernels off the corn and add to the bowl. Finally, add the jalapeño, cilantro, and avocado.
- In a medium bowl, whisk together the lime juice and honey. While constantly whisking, add the olive oil until the mixture thickens.
- Pour over the salsa and stir until combined. Season to taste with salt.
- Serve with the chips and DEVOUR.
Cup of Yum
Nutrition Information
Calories
287kcal
(14%)
Carbohydrates
41.7g
(14%)
Protein
1g
(2%)
Fat
14.5g
(22%)
Saturated Fat
1.7g
(9%)
Polyunsaturated Fat
1.2g
(7%)
Monounsaturated Fat
8.7g
(44%)
Sodium
242.3mg
(10%)
Potassium
325mg
(7%)
Fiber
9.9g
(40%)
Sugar
15.9g
(32%)
Vitamin A
345IU
(7%)
Vitamin C
35mg
(39%)
Calcium
12mg
(1%)
Iron
0.6mg
(3%)
Nutrition Facts
Serving: 6 People, as an appetizer
Amount Per Serving
Calories 287
% Daily Value*
| Calories | 287kcal | 14% |
| Carbohydrates | 41.7g | 14% |
| Protein | 1g | 2% |
| Fat | 14.5g | 22% |
| Saturated Fat | 1.7g | 9% |
| Polyunsaturated Fat | 1.2g | 7% |
| Monounsaturated Fat | 8.7g | 44% |
| Sodium | 242.3mg | 10% |
| Potassium | 325mg | 7% |
| Fiber | 9.9g | 40% |
| Sugar | 15.9g | 32% |
| Vitamin A | 345IU | 7% |
| Vitamin C | 35mg | 39% |
| Calcium | 12mg | 1% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.