Name: Grilled Pineapple Jalapeño Avocado Salsa Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Mexican
Ingredients: 1 pineapple, cored and sliced into spears or rings; 1/2 cup diced red onion; 1 jalapeño, seeds and ribs removed, finely chopped; 1/4 cup chopped cilantro; 1 avocado, pitted and diced; Juice of 1 1/2 limes; 1/4-1/2 teaspoon salt; Your favorite chips for serving

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Introduction

This Grilled Pineapple Jalapeño Avocado Salsa is a vibrant and refreshing twist on traditional salsa. The sweet charred pineapple combined with the creamy avocado and a hint of jalapeño heat makes it perfect for summer gatherings or a simple snack. It’s easy to prepare and pairs wonderfully with your favorite chips.

A white bowl filled with a mixed salad of small chopped pieces showing green avocado chunks, orange grilled mango or similar fruit, and tiny bits of light purple onion. The salad is garnished with fresh green cilantro leaves and a wedge of lime placed on the rim of the bowl. Two long, thin copper-colored spoons rest inside the bowl on one side. Surrounding the bowl are scattered white tortilla chips and halves or slices of lime on a white marbled surface. A small white bowl with chopped red onion sits nearby, along with some whole and sliced green jalapeños and a bunch of fresh cilantro in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pineapple, cored and sliced into spears or rings
1/2 cup diced red onion

1 jalapeño, seeds and ribs removed, finely chopped
1/4 cup chopped cilantro

Juice of 1 1/2 limes
1/4-1/2 teaspoon salt

1 avocado, pitted and diced
Your favorite chips for serving

Instructions

Step 1: Heat an outdoor grill or grill pan to medium-high heat. Grill the pineapple slices for about 2 minutes per side, until grill marks appear. Remove from heat and let cool for a few minutes. When cool enough to handle, dice the pineapple into small pieces.

Step 2: In a medium bowl, combine the grilled pineapple, diced red onion, chopped jalapeño, cilantro, lime juice, and salt, starting with 1/4 teaspoon. Stir gently to mix. Add the diced avocado and stir once more to combine. Adjust salt to taste. Serve immediately with chips or your preferred accompaniment.

Tips & Variations

If you prefer less heat, reduce the amount of jalapeño or leave out the seeds completely.
For a smokier flavor, add a small amount of smoked paprika or use a charcoal grill to grill the pineapple.

Try adding diced mango or red bell pepper for extra sweetness and crunch.

Storage

Store any leftover salsa in an airtight container in the refrigerator for up to 2 days. The avocado may brown slightly, so it’s best eaten fresh. To refresh, stir gently and squeeze a little extra lime juice before serving. Avoid freezing, as the texture will change.

How to Serve

A white bowl filled with a colorful mixture of small chopped pieces, showing three main layers: the bottom layer is golden-brown grilled pineapple pieces with some char marks, the middle layer consists of green avocado chunks and chopped cilantro, and the top layer has small diced purple-red onions scattered evenly. On the left side of the bowl, there is a lime wedge and fresh cilantro sprigs adding a green touch. Around the bowl on the white marbled surface, there are broken white tortilla chips scattered loosely. The overall look is fresh, vibrant, and ready to eat, photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salsa ahead of time?

It’s best to prepare this salsa shortly before serving to keep the avocado fresh and vibrant. If needed, you can make it a few hours ahead and store it in the fridge, but the texture and color may change.

What can I use instead of jalapeño?

If you prefer a milder salsa, substitute jalapeño with a small amount of finely chopped bell pepper or omit the chili altogether. For more heat, you can try serrano peppers instead.