Homemade Pineapple Salsa Recipe
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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Servings
4 cups
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Calories
214 kcal
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Course
Side Dish, Condiments
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Cuisine
Mexican
Homemade Pineapple Salsa Recipe
Description
This Homemade Pineapple Salsa Recipe starts by grilling or roasting thickly sliced pineapple, sliced sweet onion, and seeded jalapeños coated in olive oil until charred and softened but not mushy. These ingredients are then blended with pineapple juice, fresh lime juice, and packed fresh cilantro until the mixture is mostly smooth but still maintains some chunkiness. Coarse salt and black pepper balance the sweetness and elevate flavors.
The grilling step introduces smoky notes that enhance the naturally sweet pineapple and mellow sharpness of the onion and jalapeño heat. Alternatively, the salsa can be made raw by blending all ingredients without grilling, resulting in a fresher, sharper taste and chunkier texture.
This pineapple salsa can accompany grilled fish, chicken, or tacos, adding a sweet and spicy contrast. It can be made a day or two ahead, stored in the refrigerator up to a week, and is best served chilled or at room temperature.
Make the salsa up to two days ahead to allow the flavors to develop.Store covered in the refrigerator for up to seven days; it does not freeze well.For a raw version, skip grilling and blend ingredients directly for a chunkier texture.Mango can substitute pineapple for a different sweet flavor profile.Use habanero pepper instead of jalapeño for increased spiciness.
Ingredients
- 1 pineapple peeled, cored, and thickly sliced
- 1 sweet onion peeled and thickly sliced
- 2 jalapeno pepper seeded
- 2 tablespoons olive oil
- 1/3 cup pineapple juice
- lime juice of 1
- ¼ cup cilantro packed fresh
- salt coarse, to taste
- black pepper coarse, to taste
Instructions
- Preheat the grill to high heat (450° to 550°).
- Coat the pineapple, onion, and jalapeños in olive oil and evenly spread everything out on a hot pre-heated grill for 3-5 minutes per side or until dark grill marks are formed and everything is roasted. Everything should be cooked but not mushy.
- Put the vegetables and fruit into a blender along with the pineapple juice, lime juice, cilantro, salt, and pepper and pulse on high speed until it is smoothed out but still slightly chunky.
- Serve.
Notes
- Make the salsa up to two days ahead to allow the flavors to develop.
- Store covered in the refrigerator for up to seven days; it does not freeze well.
- For a raw version, skip grilling and blend ingredients directly for a chunkier texture.
- Mango can substitute pineapple for a different sweet flavor profile.
- Use habanero pepper instead of jalapeño for increased spiciness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4cups
Amount Per Serving
Calories 214 kcal
% Daily Value*
| Calories | 214kcal | 11% |
| Carbohydrates | 39g | 13% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Sodium | 10mg | 0% |
| Potassium | 388mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 29g | 58% |
| Vitamin A | 274IU | 5% |
| Vitamin C | 123mg | 137% |
| Calcium | 49mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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