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–+ servings
Grilled Pineapple and Onion Salsa – vegetarian recipe
Stav Kogan

Grilled Pineapple and Onion Salsa

Transform your summer cookouts with a salsa that's bursting with smoky, sweet, and spicy flavors! Grilling pineapple caramelizes its natural sugars, creating an incredible depth that pairs perfectly with zesty lime and a kick of fresh chile.
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Prep Time 12 minutes
Cook Time 8 minutes
Total Time 20 minutes
Servings: 2 cup
Calories: 45
Ingredients Method Nutrition

Ingredients
  

  • 1 whole pineapple, peeled, cored, and cut into thick rings
  • 1 large red onion, cut into thick slices
  • 3 tablespoons (45 ml / 1.5 fl oz) extra virgin olive oil
  • 1 tablespoon (15 ml / 0.5 fl oz) minced fresh chile (like jalapeño or Thai), or to taste
  • 1 stalk lemongrass, peeled, trimmed, and minced
  • 2 tablespoons (30 ml / 1 fl oz) chopped fresh Thai basil or mint leaves
  • 2 tablespoons (30 ml / 1 fl oz) freshly squeezed lime juice
  • Salt and freshly ground black pepper, to taste
  • Pro-Tips for Perfect Salsa
  • No Grill, No Problem: Use a cast-iron grill pan on your stovetop over medium-high heat to achieve a similar char and smoky flavor.
  • Fruit Variations: Swap the pineapple for 3-4 ripe peaches or about 8 apricots. Lemon juice is a fantastic citrus pairing for stone fruits.
  • Flavor Boosters: For a different aromatic profile, substitute the lemongrass with 1 tablespoon (15 ml / 0.5 fl oz) of freshly minced ginger. Adding grilled corn and chopped scallions also creates a delicious twist.
  • Canned in a Pinch: If fresh pineapple isn't available, canned rings are a good substitute. Just be sure to drain them well and pat them dry before oiling and grilling to ensure proper caramelization.

Method
 

  1. Preheat your charcoal or gas grill to a medium-low heat, positioning the rack about 4 inches from the heat source. 2.
  2. Brush the pineapple and onion slices with olive oil. If you're concerned about them falling through the grate, thread them onto pre-soaked wooden skewers. 3.
  3. Grill for about 8 minutes total, turning once or twice, until the pineapple and onion are soft and slightly charred. 4.
  4. Remove the slices from the grill as they finish cooking.
  5. Once cool enough to handle, discard the skewers (if used) and chop everything into bite-sized chunks, making sure to save as much of the juice as possible. 5.
  6. In a medium bowl, combine the chopped pineapple and onion with the minced chile, lemongrass, fresh basil or mint, and lime juice. 6.
  7. Sprinkle with salt and pepper and stir to combine.
  8. Let the salsa sit for at least 5 minutes to allow the flavors to meld. 7.
  9. Taste and adjust the seasoning, adding more chile for heat, lime for tang, or salt to enhance the flavors before serving.

Nutrition

Calories: 45kcalCarbohydrates: 6gProtein: 1gFat: 2g

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