Grilled Pineapple-Jalapeño Salsa

Preparation info

  • Difficulty


  • Serves


Appears in

Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

Welcome to Claire's

By Claire Criscuolo

Published 2014

  • About

This is a great salsa to pair with corn tortillas or corn fritters, or any time you want an interesting and yummy salsa.


  • ½ large pineapple, peeled and cut into 5½-inch round slices
  • ½ medium organic red onion, finely chopped
  • ½ large jalapeño pepper, seeded and finely minced
  • 1 tablespoon freshly squeezed lime juice, from about ½ lime


  1. Heat the grill to medium-high (which means you can safely hold your hand about 4 inches from the grill rack for about 4 seconds). Place the pineapple slices in a single layer on the heated grill rack. Cover and cook for about 3 minutes, until there are golden brown grill marks on the underside and the bottoms look caramelized. Using a metal spatula (two make it easier), turn the pineapple, cover, and grill for about 3 minutes until golden.
  2. Transfer the grilled pineapple to a cutting board. Cut each slice into small dice, and place them and their juices in a small bowl. Add the remaining ingredients. Gently stir to combine. Serve warm or chilled.
  3. Refrigerate any leftovers for up to 2 days, stirring again to combine just before serving.