• Grilled Pineapple Salsa


Grilled Pineapple Salsa

By Andrew Zimmern

This chipotle-infused pineapple salsa pairs beautifully with grilled or fried fish. Grilling the pineapple brings out its natural sweetness while adding a rich, smoky flavor and caramelized texture.

Watch Andrew make this recipe:

Grilled Pineapple Salsa


  • 6-inch section of peeled pineapple, cut into 1-inch rings
  • 1 small onion, halved
  • 2 tablespoons peanut oil
  • 2 dried chipotle chiles
  • 6 mint leaves
  • 1/2 cup cilantro leaves, loosely packed
  • Juice of 1 lime
  • Salt
  • Pepper


Peel and cut the pineapple into 1-inch slices. Brush the onion and pineapple with 1 tablespoon of the peanut oil. Grill over medium-high direct heat until caramelized and charred, about 3 minutes per side. Remove from grill, and chop into 1/2-inch pieces.

Fry the chipotle chiles in the remaining oil for 10 seconds.

Remove chiles from pan and chop. Add all of the ingredients to a food processor, reserving about 1 cup of the pineapple. Pulse to finely chop. Place the mixture in a serving bowl. Dice the reserved pineapple and stir it into the salsa.

Season with salt and pepper. Serve the pineapple salsa with tortilla chips or over-grilled meat or seafood.

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