Servings: 6
Grilled Pineapple Habanero Salsa
This grilled pineapple habanero salsa combines smoky, caramelized pineapple with the fierce heat of habanero peppers, balanced by fresh tomatoes, crisp onion, cilantro, and zesty lime. It’s bright, spicy, and slightly sweet — ideal as a topping for grilled meats, tacos, or as a bold dip with chips.
Quick to prepare and full of summer flavor, the grilled fruit adds depth while the lime and cilantro keep the salsa refreshing.
Cook: 20 minutes
Resting Time: 15 minutes
Total: 35 minutes
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Equipment
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Griddle
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Tongs
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Knife
Ingredients
- 1 medium-sized pineapple, peel removed and cut into rounds
- 1 – 2 habaneros
- Neutral oil for brushing
- 2 roma tomatoes, finely chopped
- 1/2 white onion, finely chopped
- 1/2 bunch of cilantro, chopped
- Zest and juice of 2 limes
- Salt, to taste
Instructions
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Preheat the grill to medium-high.
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Brush pineapple rounds and habaneros lightly with neutral oil to prevent sticking. Grill pineapple for 3–5 minutes per side until caramelized with char marks. Grill habaneros until softened and slightly charred.
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Chop the grilled pineapple into small pieces. Finely chop the habaneros, removing seeds if you prefer less heat.
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In a bowl, combine pineapple, chopped habaneros, tomatoes, onion, and cilantro. Add lime zest and juice, then season with salt to taste.
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Stir thoroughly and let the salsa rest about 15 minutes to allow the flavors to meld. Serve at room temperature.
Notes
- Wear gloves when handling habaneros to avoid skin or eye irritation.
- Grilling the pineapple brings out its natural sweetness and adds a smoky counterpoint to the heat.
- For a chunkier texture, hand‑chop ingredients rather than pureeing.
- This salsa pairs especially well with grilled chicken, fish tacos, or shrimp skewers.
- Enjoy fresh for best flavor; store leftovers in the refrigerator for up to 2 days.
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