Grilled Pineapple Salsa

Preparation info
  • Makes 4 to 6 Cups ; Serves

    6 to 8

    • Difficulty


Appears in
The Barbecue Bible

By Steven Raichlen

Published 1998

  • About

Grilling imparts a distinctive smoky flavor to the pineapple and peppers in this salsa, but if you’re in a hurry, a perfectly delectable salsa can be made without grilling. Serve the pineapple salsa over grilled pork.


  • 1 ripe pineapple
  • 1 medium-size red (bell) pepper
  • 1 medium-size yellow bell pepper


  1. Peel the pineapple, cut it in half lengthwise, and remove the core. Cut each pineapple half lengthwise into quarters. You should have 8 pieces.

  2. Set up the grill for direct grilling and preheat to high.

  3. When ready to cook, brush and oil the